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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  6 servings
  

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Recipe adapted from:

  Arash Hashemi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5 oz shawarma, 2-3 tablespoons tahini

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce quantity

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

  Instructions

  The Chicken Shawarma

  • Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
  • Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
  • Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
  • When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
  • Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
  • Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  For the chopped Veggies

  • Chop the veggies and place them in a bowl or container.

  To Serve

  • Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 2.5 pound boneless skinless chicken thighs
  • 2 tablespoon extra virgin olive oil
  • 0.25 teaspoon Kosher salt
  • 1 pinch freshly ground black pepper
  • 2 tablespoon plain yogurt
  • 0.5 each lemon juiced
  • 1 tablespoon dry thyme
  • 1.5 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 0.25 teaspoon crushed red pepper Adjust to spiciness preference
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cardamom
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.125 teaspoon ground nutmeg
  • 1 each small red onion thinly sliced

  Homemade Tahini Sauce

  • 2 clove garlic add more as needed
  • 0.666 teaspoon Kosher salt
  • 1 cup tahini paste
  • 0.666 cup lime juice or lemon juice, if you prefer
  • 0.333 cup cold water more if needed
  • 0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  Chopped Veggies

  • 16 ounce cherry tomato halved
  • 1 each English cucumber chopped
  • 1 each medium red onion chopped

  To Serve (Optional)

  • 6 each pita bread
  • dill pickle

  Cooking Tools Required

  8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces pasta, 2 ounces salad, 2 pieces bread

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Comes with caesar salad (homemade dressing*) and garlic bread.

  This Caesar salad recipe uses a raw egg and anchovies in the dressing for authentic texture and taste. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread quantity

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  For the caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  For the garlic bread:

  • Preheat oven to 350 degrees.
  • Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread. Place bread, cut side up on baking sheet.
  • Bake for 5 minutes, then broil until golden brown on top. Cut into slices.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  FOR THE CAESAR SALAD

  • 2 head romaine lettuce large, chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dresssing:

  • 2 clove garlic roughly chopped
  • 5 filet canned anchovy fillets from 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 1/2 cup grated parmesan cheese plus more for garnish
  • Kosher salt to taste
  • freshly ground black pepper to taste

  FOR THE GARLIC BREAD

  • 1/2 cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Salad spinner, Sharp Knives, Tongs, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  For the pasta, heat in the microwave on medium-high power until heated through. Toss salad with dressing only when ready to serve. Wrap garlic bread in foil and heat in a 350 degree oven for 10-15 minutes.

  Nutrition

  Calories: 1269kcal | Carbohydrates: 111g | Protein: 50g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 2534mg | Potassium: 1689mg | Fiber: 12g | Sugar: 19g | Vitamin A: 15098IU | Vitamin C: 35mg | Calcium: 666mg | Iron: 10mg | Phosphorus: 767mg

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  Chicken Adobo (Pressure Cooker Version) with Rice

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  Rated 0 out of 5
  8 servings
  

  Chicken Adobo (Pressure Cooker Version) with Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 3/4 cup rice

  Dairy FreeEgg FreeGluten FreeNut Free

  Chicken is braised in a sweet soy-vinegar and garlic sauce to make this classic Philipino dish. Serve over white rice and add a vegetable for a complete meal.

  Chicken Adobo (Pressure Cooker Version) with Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook the rice according to package directions.
  • White the rice is cooking, generously season the chicken thighs with salt and pepper. Turn pressure cooker to browning or high saute mode. Add the oil and once it's shimmering, add half the chicken pieces, browning on both sides, about 7 minutes total. Remove to a plate and brown the remaining chicken pieces.
  • Return all the chicken to the cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, and onion. Add 1 teaspoon salt and ½ teaspoon pepper to the pot.
  • Place lid on cooker and pressure cook on high for 8 minutes. When cycle is complete, quick release the pressure. Carefully unlock and remove lid. Remove the chicken pieces and cover to keep warm.
  • Turn the pressure cooker back to the browning or high saute setting. Let the sauce come to a boil and reduce to simmer or low saute mode. Cook sauce until dark brown and reduced, about 15 minutes. Remove the bay leaf.
  • Place the reserved chicken back into the pot to warm and coat with sauce. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package instructions
  • 8 bone-in chicken thigh
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 2/3 cup soy sauce
  • ½ cup granulated sugar
  • ½ cup white vinegar
  • 8 clove garlic peeled and crushed
  • 1 bay leaf
  • 1 yellow onion large, sliced
  • 4 green onion sliced into rings

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, plate, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 591kcal | Carbohydrates: 54g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1632mg | Potassium: 441mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg | Phosphorus: 318mg

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  Sukiyaki

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  Rated 0 out of 5
  8 servings
  

  Sukiyaki

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeGluten Free

  This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

  Sukiyaki quantity

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  Ingredients Scale

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

  Instructions

  • Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
  • Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
  • Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
  • Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
  • Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
  • Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
  • Taste broth and add additional konbu stock if desired for less salty broth.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
  • 16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
  • 5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
  • ½ head Napa cabbage cut crosswise into 1 ½ inch strips
  • 8 dried shiitake mushroom soaked in hot water
  • 1 bunch fresh spinach cut into 2 inch lengths
  • 2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)

  Optional:

  • 4 egg

  COOKING BROTH

  • 1 6-inch piece kelp or nori available at Asian market, or leave out
  • 1 ½ cup water
  • 1 cup soy sauce
  • 1 cup mirin
  • 4 tablespoon granulated sugar

  Cooking Tools Required

  12-inch skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

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  Zucchini and Tomato Gratin

  $0.00 Cooking Fee

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

  Zucchini and Tomato Gratin

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeVegetarian

  This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.

  Zucchini and Tomato Gratin quantity

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  Ingredients Scale

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

  Instructions

  • Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
  • Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
  • While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
  • Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
  • Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ½ pound tomato ripe, and preferably on the vine or heirloom
  • ¼ cup extra virgin olive oil plus additional for coating the baking dish
  • ½ cup onion chopped
  • ½ teaspoon dry oregano
  • 1 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper freshly ground
  • 2 clove garlic finely chopped
  • 1 ½ pound zucchini sliced into discs about 1/8 inch thick
  • ¼ cup Parmesan cheese

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place in microwave and cook on high heat until heated through.

  Nutrition

  Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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  Buttermilk Fried Chicken with Sesame Coleslaw

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Buttermilk Fried Chicken with Sesame Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1-2 pieces chicken

  Egg FreeGluten FreeNut FreeSoy Free

  This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

  Buttermilk Fried Chicken with Sesame Coleslaw quantity

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  Ingredients Scale

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

  Instructions

  • Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.

  Meanwhile make the coleslaw:

  • Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.

  For the coating:

  • In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".

  For frying:

  • Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
  • Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

  Notes

  Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 3 pound whole chicken cut into 10 pieces (breasts halved)
  • 2 cup buttermilk
  • 1 tablespoon Kosher salt

  For the sesame coleslaw:

  • 1 green cabbage about 1 small cabbage, thinly sliced
  • ½ cup red onion thinly sliced, rinsed with cold water if spicy
  • 1 carrot grated (use large holes on grater)
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon granulated sugar or your favorite sweetener
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 2 teaspoon sesame seeds white or black

  For the coating:

  • 1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
  • ½ cup corn starch
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika mild or sweet

  For frying:

  • 4 cup avocado oil amount depending on pan size

  Cooking Tools Required

  Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat chicken in 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1808kcal | Carbohydrates: 49g | Protein: 28g | Fat: 170g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 112g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1180mg | Potassium: 644mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2333IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 3mg | Phosphorus: 283mg

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

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  Ground Beef and Wild Rice Stuffed Bell Peppers

  $0.00 Cooking Fee

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

  Ground Beef and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyPregnancyRefined Sugar FreeSoy Free

  Ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender.

  Ground Beef and Wild Rice Stuffed Bell Peppers quantity

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  Ingredients Scale

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

  Instructions

  • Cook wild rice according to package instructions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 onion small finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on full power until heated through.

  Nutrition

  Calories: 496kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 426mg | Potassium: 987mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4110IU | Vitamin C: 164mg | Calcium: 88mg | Iron: 5mg

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  One Pan Roasted Herb Chicken and Wild Rice

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  6 servings
  

  One Pan Roasted Herb Chicken and Wild Rice

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  Recipe adapted from:

  Tieghan Gerard

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreePostpartumPregnancyRefined Sugar Free

  Wild rice is cooked together with vegetables, chicken, and herbs. This oven-roasted chicken dinner is the coziest thing you’ll make this week.

  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

  One Pan Roasted Herb Chicken and Wild Rice quantity

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  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

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

  Instructions

  • . Preheat the oven to 400°.
  • In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.
  • Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
  • Serve the chicken and rice topped with fresh thyme.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 piece chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 2 each shallot chopped
  • 2 clove garlic chopped
  • 2 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup wild rice
  • 1/2 cup dry orzo pasta
  • 1 cup white mushroom sliced
  • 1 cup celery chopped
  • 1 cup gouda cheese cubed
  • 1 cup apple cider
  • 2 cup chicken broth
  • 6 tablespoon salted butter

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Oven-proof pan, Saucepan with lid, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through on in a 350 degree oven.

  Nutrition

  Calories: 756kcal | Carbohydrates: 48g | Protein: 37g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1201mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg

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  Dal Tadka (Yellow Lentils with Spiced Ghee)

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  Dal Tadka (Yellow Lentils with Spiced Ghee)

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  Recipe adapted from:

  Julie Sahni

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  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Egg FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  Yellow lentils and spiced ghee turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice.

  https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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  https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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  Ingredients Scale

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

  Instructions

  • Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
  • Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.

  For the tadka

  • Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce yellow lentils about 1¼ cups, rinsed and soaked
  • 1 yellow onion diced
  • 1 tablespoon ghee or avocado oil
  • 2 clove garlic mashed and minced
  • 1 inch piece fresh ginger peeled, and grated
  • ¼ teaspoon ground turmeric
  • 14.5 ounce canned diced tomatoes drained
  • 4 cup water
  • 1 teaspoon Kosher salt

  For the tadka:

  • 2 tablespoon ghee or oil avocado, olive
  • 1 teaspoon mustard seed
  • 1 inch piece fresh ginger peeled, and minced or grated
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground cumin

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Pot with lid, Saute pan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave or in a pot over medium heat until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 407mg | Fiber: 10g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg

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  Spicy Chicken Biryani

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  4 servings
  

  Spicy Chicken Biryani

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  Recipe adapted from:

  Swasthi Shreekanth

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  $0.00 Cooking Fee

  Serving Size: 8 oz rice and about 2 oz chicken

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Savor the essence of aromatic spices and succulent chicken in this tasty one-pot Chicken Biryani. Crafted with fragrant basmati rice, a medley of spices, tender chicken, and fresh herbs, this dish promises a journey of flavors with every bite. Enjoy the richness of this delicious and spicy classic chicken biryani.

  Spicy Chicken Biryani quantity

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

  Instructions

  Preparation

  • Add to a bowl the yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and the red chili powder.
  • Mix well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add to the marinade and mix well. Cover and set a side for at least an hour or more.
  • Rinse basmati rice thrice and soak for 30 minutes. Drain with a colander.

  Make the chicken biryani

  • Heat gee or oil in a pot.
  • Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, caraway seeds (shahi jeera) and mace.
  • When the spices begin to sizzle, add onions and fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken and sauté until pale for 5 minutes on a medium heat.
  • Cover and cook on a low flame until the chicken is soft cooked or tender. Sauté to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder and garam masala.

  Layering

  • Mix everything well and layer the chicken evenly at the bottom.
  • Spread drained rice in a layer over the chicken.
  • Pour water to a separate pot.
  • Add salt, and mix. Taste the water, it must be slightly salty. Bring it to a rolling boil.
  • Pour 2 cups of this water across the sides of the pot with the chicken and rice. Gently pour the rest on the top of the rice.
  • Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally, add fried onions and saffron soaked in milk if using.
  • Cover and cook on a medium burner until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still undercooked, or hard and there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the brand of the rice used to cook further. When done, is has to be fully cooked, yet remain grainy but not mushy.
  • Serve from the top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy the biryani with raita and sliced veggies.

  Notes

  • Do not use sour curd. If the curd is slightly sour, then don't use the lemon juice.
  • Adjust the level of spiciness pf the recipe.
  • Rice - Basmati rice has to be rinsed very well a few times to remove the starch. This prevents the rice from turning mushy. Soaking the rice helps helps to cook it fluffy and long. So don't skip the rinsing and soaking steps.
  • The curd can be substitute with coconut milk for diary free.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size4 servings

  Ingredients

  Ingredients

  Marinade for chicken biryani

  • 2 pound chicken drumstick skinless, or thighs or legs or a mix of all, can be bone-in or boneless
  • 3 tablespoon plain yogurt Indian curd or dahi
  • 1 inch fresh ginger combine the ginger and the garlic to make a ginger-garlic paste
  • 4 clove garlic crushed
  • ½ teaspoon Kosher salt or up to ¾, start with ½ and adjust to taste
  • ¼ teaspoon ground turmeric
  • ½ teaspoon Kashmiri red chili powder or cayenne or paprika, up to 1 teaspoon or less than ½, adjust to spiciness preferences
  • ½ teaspoon garam masala or or biryani masala, up to 1 teaspoon, start with ½ and adjust to taste
  • 1 tablespoon fresh lemon juice optional

  Whole spices (if you can't find some of the items, skip it)

  • 1 bay leaf
  • 4 cardamom pod
  • 6 whole clove
  • 1 inch cinnamon stick
  • 1 star anise
  • ¾ teaspoon shahi jeera (caraway seeds) or cumin seeds
  • 1 strand mace javirti, omit if you don't like it or can't find it

  Other ingredients for the chicken biryani

  • 2 cup aged basmati rice aged rice only
  • 2 tablespoon ghee or oil
  • 1 large yellow onion sliced thinly
  • ¼ cup fresh mint to ½ cup (about 15 leaves), chopped fine
  • 1 green chili slit or chopped
  • ¼ cup plain yogurt Indian curd
  • ¼ teaspoon Kashmiri red chili powder or cayenne to ½ teaspoon, optional for heat
  • 1 teaspoon garam masala or biryani masala
  • 3 ½ cup water more if needed
  • ¾ teaspoon Kosher salt to stir in water
  • 2 tablespoon fried onion optional
  • 1 pinch saffron optional, soak in 2 tablespoon of hot milk
  • 2 tablespoon whole milk

  Cooking Tools Required

  Colander, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Nutrition

  Calories: 654kcal | Carbohydrates: 84g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 940mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg

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  Chicken Milanese with Arugula Salad

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  4 servings
  

  Chicken Milanese with Arugula Salad

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  Recipe adapted from:

  Maxine Sharf

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  $0.00 Cooking Fee

  Serving Size: 1 chicken cutlet, about 1.3 cups of salad

  Nut FreeRefined Sugar FreeSoy Free

  Indulge in Chicken Milanese Bliss! Crispy perfection meets zesty arugula salad for an explosion of flavor and texture – a culinary delight in every bite!

  This recipe requires 2 baking sheets to fit 2 cutlets on each and bake them at the same time

  Chicken Milanese with Arugula Salad quantity

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

  Instructions

  For the schnitzel:

  • Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
  • Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
  • Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
  • Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
  • Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)

  For the arugula Israeli

  • While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste

  For serving

  • Serve chicken with salad on top and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 4 large chicken breast
  • 1 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup all-purpose flour
  • 4 egg large, beaten
  • 1 cup Panko breadcrumbs
  • 1 cup Italian breadcrumbs
  • 2/3 cup grated parmesan cheese
  • avocado oil cooking spray

  For the arugula salad

  • 5 ounce arugula about 8 cups of arugula
  • 20 cherry tomato slices in half
  • 1/2 cup shaved parmesan cheese
  • 2 lemon juiced, start with 1 a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.

  Nutrition

  Calories: 822kcal | Carbohydrates: 65g | Protein: 74g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 1948mg | Potassium: 1421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 7mg

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  Unbelievably Moist Turkey Meatloaf

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  FSA/HSA eligible when qualified
  4 servings
  

  Unbelievably Moist Turkey Meatloaf

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces cooked

  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 FriendlyHeart HealthyLower CarbNut FreeSoy Free

  This customer submitted recipe is the ultimate in comfort food. Combine with a side of mashed potatoes and a favorite vegetable for a complete meal. Leftovers make great sandwiches for kids lunches!

  Unbelievably Moist Turkey Meatloaf quantity

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

  Instructions

  • Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
  • Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
  • Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
  • Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
  • Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 8 ounce mushroom trimmed and very finely chopped
  • 1 onion medium, peeled and finely chopped
  • 2 clove garlic peeled and minced
  • 1 tablespoon avocado oil
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 7 tablespoon ketchup divided
  • 1 cup Panko bread crumbs
  • 1/3 cup milk
  • 2 egg large lightly beaten
  • 1 1/4 pound 93% lean ground turkey

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through, or in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 336kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 687mg | Potassium: 467mg | Fiber: 2g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg

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  Banana Date Oatmeal Cookies

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  16 servings
  

  Banana Date Oatmeal Cookies

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

  Banana Date Oatmeal Cookies quantity

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

  Instructions

  • In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
  • Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
  • Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
  • Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 3 tablespoon flax seeds meal
  • 9 tablespoon water
  • 2 ripe banana
  • 1/2 cup coconut oil melted
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1 3/4 cup old fashioned rolled oats
  • 1/2 cup oat flour
  • 1 cup mixed nuts chopped if too large
  • 10 pitted Medjool date chopped
  • avocado oil cooking spray

  Cooking Tools Required

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

  Nutrition

  Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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  Chicken Enchiladas

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  8 servings
  

  Chicken Enchiladas

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  Recipe adapted from:

  Tyler Florence

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  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg Free

  This version is made with shredded chicken breast, corn, plus green and chipotle chiles, for lots of spice!

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Chicken Enchiladas quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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

  Instructions

  • 1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • 2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • 3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • 4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • 5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 1/2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon Mexican spice blend
  • 1 red onion chopped
  • 2 clove garlic minced
  • 1 cup frozen corn thawed
  • 5 canned whole green chiles seeded and coarsely chopped
  • 4 canned chipotle chiles seeded and minced
  • 28 ounce canned stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortilla
  • 1 1/2 cup canned enchilada sauce
  • 1 cup shredded monterey jack cheese

  For garnish:

  • 1/4 cup fresh cilantro chopped
  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes until heated through.

  Nutrition

  Calories: 420kcal | Carbohydrates: 43g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 760mg | Fiber: 7g | Sugar: 9g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 4mg

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  Freeform Turkey Meatloaves

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  6 servings
  

  Freeform Turkey Meatloaves

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  Recipe adapted from:

  Jennifer Segal

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.

  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

  Freeform Turkey Meatloaves quantity

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  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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

  Instructions

  • Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
  • Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
  • Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
  • In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
  • Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
  • Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the glaze:

  • ⅔ cup ketchup
  • ⅓ cup dark brown sugar packed
  • 1½ tablespoon apple cider vinegar
  • ½ teaspoon Dijon mustard

  For the meatloaf:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion medium, minced
  • 3 clove garlic minced
  • 1¼ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1½ tablespoon Worcestershire sauce
  • 1½ tablespoon Dijon mustard
  • 2 egg large
  • 2 pound 93% lean ground turkey
  • ¾ cup Italian breadcrumbs

  For the garnish:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg

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  Gruyere and Thyme Stacked Potatoes

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  6 servings
  

  Gruyere and Thyme Stacked Potatoes

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  Recipe adapted from:

  Becca

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 stacks

  Egg FreeGluten Free

  With layers of thinly sliced potatoes, gruyere cheese,parmesan cheese, fresh thyme, and of course garlic, this dish is a must-havefor the holidays!

  https://www.forkinthekitchen.com/gruyere-and-thyme-stacked-potatoes/#recipe

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  https://www.forkinthekitchen.com/gruyere-and-thyme-stacked-potatoes/#recipe

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

  Instructions

  • Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins.
  • In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
  • In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
  • In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 4-5 layers total, ending with cheese on top.
  • Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.

  Notes

  Use a mandoline to slice the potatoes really thin. I use the 1.5 or 2.5mm setting on my handheld mandoline (or 1/16 to 1/8 of an inch).
  The potatoes themselves generally release enough oil from the butter and cheese to not require any greasing of a non-stick muffin tin. If you know your pan likes to stick, I'd recommend lightly greasing it.
  *Look for cheese specifically labeled vegetarian, if needed.
  Press the cheese down a bit when measuring, or have "heaping" measurements. :)
  The recipe card was updated 11/2020; the cooking time was reduced by 5-10 minutes after further testing and feedback. The cook time will depend on the thickness of your potato slices and how high you stack them, as noted. Please keep this in mind and check for doneness as the tops and sides become golden brown and bubbly.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ cup gruyere cheese thinly shredded
  • ⅔ cup parmesan cheese thinly shredded
  • 1 tablespoon fresh thyme finely chopped, or 1 ¼ teaspoon dried thyme
  • 1/2 teaspoon coarse sea salt
  • 3 clove garlic minced
  • 2 pound Yukon Gold potato unpeeled and thinly sliced
  • 4 tablespoon unsalted butter melted

  Cooking Tools Required

  Box grater, Cutting board, Mandoline slicer, Oven, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 367kcal | Carbohydrates: 28g | Protein: 17g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 618mg | Potassium: 689mg | Fiber: 4g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 32mg | Calcium: 493mg | Iron: 2mg

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  Charcuterie Board or Tray

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  Rated 0 out of 5
  Up to 10 servings
  

  Charcuterie Board or Tray

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

  Charcuterie Board or Tray quantity

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  Ingredients Scale

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

  Instructions

  • Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

  Cook Times

  Active Prep35

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce brie round
  • 8 ounce smoked gouda wedge
  • 8 ounce blue cheese wedge
  • 1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
  • 1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
  • 12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
  • 4 ounce fig jam small jar, with spoon
  • 1 ½ pound assorted cured meats
  • 12 ounce assorted crackers
  • 1 bunch red grape firm
  • 5 ounce dried apricot
  • 1 cup almonds

  Optional:

  • 1 bunch fresh rosemary for garnish

  Cooking Tools Required

  24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

  Nutrition

  Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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  Clean Diet Bagel

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  Rated 0 out of 5
  8 servings
  

  Clean Diet Bagel

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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 bagel

  Gluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Bagels made with oat flour have more protein and fiber than bagels made with refined wheat flour, just make sure you're using certified gluten-free oat flour or oats for a true gluten-free option. Note: Gluten-free oats may not be safe for everyone with Celiac disease, so please check with your doctor first.

  Clean Diet Bagel quantity

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  Ingredients Scale

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

  Instructions

  • Preheat your oven to 375. Line a baking sheet with parchment paper.
  • In a medium bowl whisk together the oat flour, baking powder and salt. Add the yogurt, whole egg and mix with a fork or spatula until well combined.
  • Lightly dust oat flour on a work surface and remove dough from the bowl for about 15-20 turns. It may be a little sticky still but most pulls away from your hands easily.
  • Divide the dough into 8 equal balls. Roll each ball into long ropes and join the ends to form bagels.
  • Top with egg white wash and sprinkle the top with seasoning. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before cutting.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Whisk together:

  • 3 cup oat flour plus more for the work surface, OR make by using rolled oats put into a blender or food processor and processed for 1 minute
  • 4 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt

  Mix in:

  • 2 cup 2% Greek yogurt (not regular yogurt)
  • 2 egg whole
  • 2 egg white (to brush on the bagel before baking)

  Optional toppings (total of 2 teaspoon):

  • everything bagel seasoning
  • sesame seeds
  • poppy seeds

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Pastry brush, Spatula, Whisk

  Reheating/Serving Instructions

  Keeps fresh on the counter for 1 day. For longer storage wrap tightly with plastic wrap and freeze.

  Nutrition

  Calories: 202kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 685mg | Potassium: 195mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 149mg | Iron: 2mg

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  Giant Chocolate Chip Cookie

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  12 servings
  

  Giant Chocolate Chip Cookie

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/12 cookie

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious cookie serves up like a pie!

  Giant Chocolate Chip Cookie quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F. Grease a round baking pan with coconut oil, and line the bottom with a circle of parchment paper.
  • In a bowl, sift together the almond flour, baking powder, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix
  • Stir in the chocolate chips by hand, using a spoon.
  • Transfer the cookie dough to the pan/skillet and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides)
  • Bake for 22-25 minutes or until puffed and lightly browned on top. Let it cool. Cover and store at room temperature for 2-3 days or in the refrigerator for 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1 pinch Kosher salt
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chip (85% cocoa)

  Cooking Tools Required

  9-inch round baking pan, Flour sifter, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 16mg | Fiber: 2g | Sugar: 8g | Calcium: 66mg | Iron: 1mg

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  Flourless Chocolate Chip Cookies

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  Rated 0 out of 5
  12 servings
  

  Flourless Chocolate Chip Cookies

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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 cookie

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

  Flourless Chocolate Chip Cookies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350° F.
  • In a bowl, mix together the almond flour, baking soda, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix.
  • Stir in the chocolate chips by hand, using a spoon
  • Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
  • Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook11

  Passive0

  Total Time26 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  Mix together:

  • 1 cup almond flour
  • ½ teaspoon baking soda

  Add:

  • 1 pinch Kosher salt
  • 1/8 cup coconut oil
  • 2 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

  Stir in:

  • 1/4 cup semi-sweet chocolate chips (85% cocoa)

  Cooking Tools Required

  Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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