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  Breakfast Burritos with Eggs, Veggies, Bacon and Cheese

  $0.00 Cooking Fee

  Rated 4.29 out of 5
  Up to 10 servings
  

  Breakfast Burritos with Eggs, Veggies, Bacon and Cheese

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.4 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  Nut FreeRefined Sugar FreeSoy Free

  These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, bacon and cheese, are a great way to start the day. Freeze them and you have a meal ready to go any day of the week! Refrigerate for 4-5 days and/or freeze for up to 3 months.

  Breakfast Burritos with Eggs, Veggies, Bacon and Cheese quantity

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

  Instructions

  • Heat a large non-stick skillet over medium heat. Add the bacon and cook to desired doneness, 5-8 minutes. Transfer bacon to drain on a paper towel lined plate, leaving 1 tablespoon bacon oil in the pan.
  • In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
  • Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
  • Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
  • On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with a slice of bacon and cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
  • If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

  To freeze burritos:

  • Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce bacon 1 strip per burrito
  • 15 each egg beaten
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 stalk green onion thinly sliced
  • 1 each red bell pepper diced
  • 1¼ cup cheddar cheese shredded
  • 10 each large flour tortilla burrito size
  • avocado oil cooking spray

  Optional:

  • 10 teaspoon hot sauce

  Cooking Tools Required

  Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

  To heat burritos in the oven: Transfer burritos to the refrigerator the night before. Bake in foil at 425 degrees for 20 minutes, turning halfway through baking time. Remove foil and bake uncovered for 5 additional minutes.

  To heat burritos in the microwave: Transfer burritos to the refrigerator the night before. Remove the burrito from the foil and place it on a microwave-safe dish. Cover with a paper towel and microwave for 1 minute. Turn then cook an additional minute or until heated through. Let stand 2 minutes before eating.

  Nutrition

  Calories: 389kcal | Carbohydrates: 18g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1079mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 932IU | Vitamin C: 16mg | Calcium: 177mg | Iron: 3mg

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  Oven Roasted Broccoli And Butternut Squash

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  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Oven Roasted Broccoli And Butternut Squash

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  Rated 4.8 out of 5 based on 53 customer ratings

  (11 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 1 1/2 cups

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

  Oven Roasted Broccoli And Butternut Squash quantity

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

  Instructions

  • Preheat oven to 425 F.
  • Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
  • After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
  • Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
  • Remove from oven and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
  • 2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
  • 1 yellow onion sliced to rings
  • 8 clove garlic minced
  • extra virgin olive oil spray
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

  Nutrition

  Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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  The Best Mashed Potatoes

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  Up to 10 servings
  

  The Best Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 62 customer ratings

  (13 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.

  The Best Mashed Potatoes quantity

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

  Instructions

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  Notes

  You can also use red-skinned potatoes in this recipe.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1 cup heavy whipping cream or milk more or less to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper optional, more of less to taste

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on full power, covered, stirring once during cooking time until heated through.

  Nutrition

  Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg

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  Fried Zucchini Fritters with Feta and Dill

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  Rated 4.82 out of 5
  Up to 10 servings
  

  Fried Zucchini Fritters with Feta and Dill

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  Recipe adapted from:

  An Le

  Rated 4.8 out of 5 based on 58 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 fritters

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  These zucchini fritters make a great appetizer or side dish.

  Fried Zucchini Fritters with Feta and Dill quantity

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  Instructions

  • Grate zucchini and onion into a mixing bowl.
  • Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
  • Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
  • Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
  • For aioli, mix all ingredients and serve hot or cold.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound zucchini for 10 servings - 5 medium zucchini
  • 0.5 cup onion
  • 4 each egg large
  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
  • 0.5 cup feta cheese crumbles
  • 4 tablespoon fresh dill minced
  • 3 clove garlic medium, minced or pressed through a garlic press

  For Aioli:

  • 1/2 cup mayonnaise
  • 1 clove garlic zested
  • 1 teaspoon lemon zest
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 262kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 697mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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  Chicken Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chicken Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.

  www.ForkandKnifeCreations.com

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  www.ForkandKnifeCreations.com

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

  Instructions

  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
  • Add flour, whisking for 1 minute, until a golden roux forms.
  • Add the remaining dry seasonings through to the oregano, whisking to combine.
  • Gradually add the stock, continually whisking, to prevent any lumps.
  • Whisk in the tomato paste. Simmer on low heat for 10 minutes.
  • Preheat oven to 350 degrees.
  • Add 1 tablespoon 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.
  • Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
  • Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
  • Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
  • Top with sliced olives.
  • Cover baking dish 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 Prep10

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  For the enchilada sauce:

  • 2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 2 tablespoon all-purpose flour or gluten-free flour
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 2 ½ cup chicken stock
  • 6 ounce tomato paste

  For the filling and assembly:

  • 1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 1 white onion small, finely chopped
  • 1 red bell pepper large, chopped
  • 2 clove garlic minced
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon freshly ground black pepper
  • 3 cup rotisserie chicken shredded
  • 3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
  • 6 ounce canned pitted black olives drained
  • ½ cup fresh cilantro chopped
  • 12 corn tortilla

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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  Chicken Parmesan

  $0.00 Cooking Fee

  Rated 4.88 out of 5
  Up to 10 servings
  

  Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 44 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Refined Sugar FreeSoy Free

  This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  Chicken Parmesan quantity

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

  Instructions

  • Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
  • Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
  • On a large rimmed plate, mix together the bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, patting gently to thoroughly cover each piece.
  • Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned.
  • Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
  • Remove from oven and sprinkle with chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tomato sauce:

  • 28 ounce canned whole peeled tomatoes chopped, juice reserved
  • 3 clove garlic large, peeled and finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Prepare the chicken:

  • 2½ pound boneless skinless chicken breast
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup all purpose flour spread on a plate

  Mix together:

  • 2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 each egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil
  • 3 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon Italian parsley flat leaf parsley, chopped

  Cooking Tools Required

  Baking Pan

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes.

  Nutrition

  Calories: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg

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  Mongolian Beef

  $0.00 Cooking Fee

  Rated 4.69 out of 5
  Up to 10 servings
  

  Mongolian Beef

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 80 customer ratings

  (17 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeGluten Free

  This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.

  Mongolian Beef quantity

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  Ingredients Scale

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

  Instructions

  • Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
  • Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
  • Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
  • Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
  • Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
  • Stir in green onions and sesame oil.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup corn starch
  • 2 tablespoon avocado oil
  • 3 teaspoon fresh ginger minced
  • 5 clove garlic minced
  • 5 dry red chili small
  • 1 cup onion cut into slivers
  • 1 ½ cup carrot thinly sliced
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • ½ cup green onion cut into 1-inch lengths
  • 1 teaspoon sesame oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Reheat in the microwave, covered on reduced power, until heated through.

  Nutrition

  Calories: 282kcal | Carbohydrates: 24g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 734mg | Potassium: 604mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3472IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 3mg

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  Meatless Borscht

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  Rated 0 out of 5
  Up to 10 servings
  

  Meatless Borscht

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 16 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatVeganVegetarian

  This classic Eastern European Borscht recipe is a healthy, nutritious, and comforting soup for any season. Many borscht soups have meat in it, but this vegan version is refreshing, low calories, economic and appeals to the wider range of people with special dietary needs. Made with carrots, onions, beets, cabbage, and lemon make it rich in antioxidants and vitamins.

  https://foodom.acsdm.com/

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  https://foodom.acsdm.com/

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

  Instructions

  • Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
  • Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
  • Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
  • Add the shredded beets 5 minutes before the end of the soup cooking.
  • Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
  • Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound beet for 10 servings - 5 medium raw beets
  • 5 clove garlic minced
  • 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
  • 1 each onion medium, diced
  • 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
  • 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
  • 6 cup low-sodium vegetable broth
  • 5 tablespoon tomato paste
  • 4 each bay leaf
  • 1 1/2 teaspoon Kosher salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
  • 1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
  • 3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed

  For Serving

  • 1 bunch fresh dill
  • 8 clove garlic

  Optional:

  • sour cream

  Cooking Tools Required

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

  Reheating/Serving Instructions

  - Top stove - Let the soup boil for at least one minute. Turn the heat down to medium-low and let the soup simmer for a few minutes. - Microwave - Place the soup in the microwave. To prevent splatter and encourage even heating, cover the soup with plastic wrap or a microwave-safe splatter cover. Reheat for approximately one minute, quickly stir and reheat for a little longer if it's not warm enough.

  Nutrition

  Calories: 115kcal | Carbohydrates: 26g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 665mg | Potassium: 1215mg | Fiber: 8g | Sugar: 7g | Vitamin A: 9773IU | Vitamin C: 76mg | Calcium: 176mg | Iron: 4mg

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  Primavera Egg Muffins

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  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Primavera Egg Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 68 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  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 FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

  Primavera Egg Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed onions.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil divided
  • 1 small red onion chopped
  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon water

  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: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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  12

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  Spaghetti Squash with Meat Ragu

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Spaghetti Squash with Meat Ragu

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  Recipe adapted from:

  Skinny Taste

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

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

  Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

  Spaghetti Squash with Meat Ragu quantity

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  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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

  Instructions

  • Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 spaghetti squash medium

  For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

  Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

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  Salmon with Lemon and Thyme

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  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon with Lemon and Thyme

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

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

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

  Salmon with Lemon and Thyme quantity

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  Instructions

  • Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
  • Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
  • Drizzle fish with oil and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 64 ounce salmon fillet
  • 2 lemon thinly sliced
  • 2 tablespoon capers drained
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon avocado oil for drizzling

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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  Clean Diet Greek Meatballs

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Greek Meatballs

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  Recipe adapted from:

  Karin Adoni

  Rated 5 out of 5 based on 65 customer ratings

  $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.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.

  Clean Diet Greek Meatballs quantity

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  Instructions

  • In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
  • Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
  • Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
  • Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
  • Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
  • Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
  • Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
  • Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
  • After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound 85% lean ground turkey organic
  • 2 egg beaten
  • 2/3 cup almond flour
  • 2/3 cup mint leaves, finely chopped
  • 2/3 cup Italian parsley finely chopped
  • 5 clove garlic minced
  • 1 1/3 onion minced
  • 1/3 teaspoon crushed red pepper
  • 2 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon avocado oil

  For the Sauce:

  • 7 tomato large, diced
  • 3 1/3 cup water
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon crushed red pepper
  • 2 tablespoon fresh mint chopped

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through, or heat on the stove top over medium heat until heated through.

  Nutrition

  Calories: 235kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

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  Spicy Lite Coconut Chicken Thai Curry

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Spicy Lite Coconut Chicken Thai Curry

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  Recipe adapted from:

  Syd Bailey

  Rated 4.4 out of 5 based on 40 customer ratings

  (9 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

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

  This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

  Spicy Lite Coconut Chicken Thai Curry quantity

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  Instructions

  • Heat a large skillet over medium-high heat.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally. Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the can of coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
  • 2 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion chopped
  • 2/3 pound onion sliced
  • 1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
  • 5 clove garlic
  • 1 tablespoon red Thai curry paste more or less to taste, if green, use less
  • 28 ounce canned lite coconut milk for 10 servings use 2 cans

  FOR GARNISH - OPTIONAL

  • crushed red pepper
  • fresh cilantro
  • lime wedges

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

  Nutrition

  Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg

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  Green Chicken Enchiladas

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  Up to 10 servings
  

  Green Chicken Enchiladas

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  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeNut FreeSoy Free

  Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!

  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

  Green Chicken Enchiladas quantity

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  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

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

  Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
  • In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
  • Place into oven and bake until bubbly, about 35-40 minutes.
  • Serve immediately, topped with dollops of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 sweet onion medium diced
  • 3 clove garlic minced
  • 1 teaspoon dry oregano
  • ½ teaspoon ground cumin
  • 8 ounce canned diced green chiles
  • 1 whole rotisserie chicken for 10 servings, 5 cups of coarsely shredded chicken
  • 30 ounce canned green chile enchilada sauce divided
  • ¼ cup fresh cilantro chopped
  • 3 cup Monterey Jack cheese shredded, divided
  • ½ teaspoon Kosher salt to taste
  • ⅛ teaspoon freshly ground black pepper
  • 10 flour tortilla warmed
  • ¼ cup sour cream optional, for serving

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1373mg | Potassium: 148mg | Fiber: 3g | Sugar: 9g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 2mg

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  10

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  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  Up to 10 servings
  

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 32 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 nuggets, 4.8 oz total

  Dairy FreeNut FreeRefined Sugar FreeSoy Free

  Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets are lower in fat and include a homemade, sugar-free BBQ sauce for dipping.

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce quantity

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  Ingredients Scale

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  Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix together the ground chicken, taco seasoning, and egg.
  • Place pretzel crumbs in a shallow bowl.
  • Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Place in pretzel crumbs pressing gently to coat. Place nugget on a baking sheet and repeat with remaining chicken and coating. You should end up with at least 3 pieces per serving selected.
  • Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
  • Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground chicken 98% fat free
  • 2 tablespoon taco seasoning
  • 1 egg beaten
  • 5 ounce pretzels run through a food processor

  For the BBQ Sauce:

  • 6 ounce tomato paste
  • ½ cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1 ½ teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 3/4 cup monk fruit sweetener Lakanto Golden recommended

  Cooking Tools Required

  Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 7 minutes

  Nutrition

  Calories: 274kcal | Carbohydrates: 25g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 715mg | Potassium: 943mg | Fiber: 1g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg

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  Chicken Marsala

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Chicken Marsala

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  Recipe adapted from:

  Zeke Gluckman

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine.

  Chicken Marsala quantity

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  Ingredients Scale

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes. Taste sauce and adjust seasonings.
  • Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

  • 1/2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry oregano

  For Sauce:

  • 4 tablespoon butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup chicken stock

  For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat 1 portion for 45 to 60 seconds on high in the microwave

  Nutrition

  Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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  Eggplant Meatballs with Marinara Sauce and Spaghetti

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  Up to 10 servings
  

  Eggplant Meatballs with Marinara Sauce and Spaghetti

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 77 customer ratings

  (16 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeSoy FreeVegetarian

  Savory vegetarian eggplant meatballs with a hearty marinara sauce and spaghetti. Also goes great with our Parmesan zoodles or sub miracle noodles for a low carb and gluten free version.

  Eggplant Meatballs with Marinara Sauce and Spaghetti quantity

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  Ingredients Scale

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

  Instructions

  Eggplant Meatballs

  • Preheat oven to 350 f
  • Peel eggplant and cut into cubes
  • Place water in bottom of pot and boil or steam eggplant until soft
  • Remove eggplant and squeeze out excess water
  • Mash eggplant until smooth or use a food processor to blend until smooth
  • Place eggplant and rest of ingredients
  • Mix well
  • Line baking sheet with parchment paper
  • Rollout balls, they will be soft(don’t worry)
  • Bake for 20 minutes or until tender and firm to touch

  Marinara

  • Heat pot with oil and sauté onion and garlic until onions are transparent.
  • Add bell pepper and sauté another minute.
  • Add tomato paste and cook until brown and fragrant
  • Add rest of ingredients and let simmer 20 minutes; stir often
  • When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

  Pasta

  • Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1½ pound eggplant peeled and chopped
  • 5 clove garlic minced
  • 4 teaspoon extra virgin olive oil
  • 10 tablespoon blanched almond flour more or less as needed
  • 4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 3 tablespoon Italian seasoning
  • 2 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Kosher salt

  Marinara:

  • 38 ounce canned tomato sauce
  • 1 ¼ cup onion diced
  • 6 clove garlic minced
  • 2 ½ teaspoon extra virgin olive oil
  • 6 tablespoon fresh basil chopped
  • 3 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1 red bell pepper diced
  • 6 ounce tomato paste
  • 3 bay leaf
  • 1 tablespoon granulated garlic or garlic powder
  • ½ tablespoon freshly ground black pepper
  • 1 tablespoon Kosher salt
  • 1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity

  Pasta:

  • 1.5 pound spaghetti OR miracle noodles for low carb and GF version

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cooling Rack, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Potato Masher, Refrigerator, Saucepan, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  To reheat: reheat meatballs in sauce on low heat for 5-10 minutes

  Nutrition

  Calories: 437kcal | Carbohydrates: 75g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3540mg | Potassium: 1021mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1566IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 5mg

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  Glazed Carrots

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Glazed Carrots

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  Recipe adapted from:

  Thomas Keller

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 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 HealthyLow FODMAPNut FreeSoy FreeVegetarian

  Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Glazed Carrots quantity

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  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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  Ingredients Scale

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

  Instructions

  • 1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
  • 2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
  • 3. When reduction is complete, toss carrots in the pan with chopped parsley.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound carrot peeled, oblique cut
  • 3 teaspoon unsalted butter room temperature
  • 3 1/2 teaspoon sugar to start
  • 1/4 teaspoon white wine vinegar
  • 2 tablespoon Italian parsley chopped (for garnish)
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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  Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

  $0.00 Cooking Fee

  Rated 4.90 out of 5
  Up to 10 servings
  

  Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 54 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fritters

  Gluten FreeKetoPaleoRefined Sugar FreeSoy FreeVegetarian

  These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

  Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli quantity

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  Ingredients Scale

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

  Instructions

  • In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
  • Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
  • In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
  • Add zucchini to the bowl with the egg mixture. Mix well to combine.
  • Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
  • Meanwhile make the sauce by whisking together all the sauce ingredients, including the mayo, lemon zest, lemon juice, garlic and salt in a small bowl. Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound zucchini medium, shredded (large holes on box grater)
  • 2 teaspoon Kosher salt
  • 4 each egg large
  • ½ cup feta cheese crumbled
  • ½ cup mozzarella cheese shredded
  • 4 clove garlic minced
  • 4 stalk green onion finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup almond flour
  • 2 tablespoon avocado oil plus more for frying larger quantities

  For the sauce:

  • 1 cup mayonnaise
  • 1 clove garlic pushed through a garlic press or smashed then minced
  • 1 each lemon zested
  • 1 tablespoon fresh lemon juice or more to taste

  Cooking Tools Required

  Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

  Nutrition

  Calories: 291kcal | Carbohydrates: 6g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 761mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

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  Tagliatelle with Bacon and Pesto

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Tagliatelle with Bacon and Pesto

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  Rated 4.7 out of 5 based on 33 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeRefined Sugar Free

  Pasta is tossed with a traditional pesto and pieces of flavorful chopped bacon.

  Tagliatelle with Bacon and Pesto quantity

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  Ingredients Scale

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

  Instructions

  Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

  Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Prep Time10 minutes minutes

  Cook Time20 minutes minutes

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 20 ounce tagliatelle
  • 1 pound bacon cut into crosswise strips

  Fresh Pesto

  • 3 clove garlic sliced thinly
  • 1/4 cup pine nuts
  • 2 cup fresh basil
  • 1/2 cup extra virgin olive oil extra virgin
  • 1/2 cup grated Parmesan cheese

  Cooking Tools Required

  Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in saute pan for 5 minutes until warmed through

  Nutrition

  Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg

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