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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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  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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  Classic Fried Potato Latkes

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  Up to 10 servings
  

  Classic Fried Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  These classic fried potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Classic Fried Potato Latkes quantity

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  Instructions

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
  • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
  • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
  • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
  • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
  • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound russet potato
  • 1 onion large shredded
  • 3/4 cup matzo meal
  • 2 egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 ½ cup avocado oil for frying

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 440kcal | Carbohydrates: 31g | Protein: 5g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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  Malai Shrimp Curry with Jasmine Rice

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  Up to 10 servings
  

  Malai Shrimp Curry with Jasmine Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This Indian style curry is made with coconut milk, fresh herbs and spices, and is served over Jasmine rice.

  www.kaiafitfolsom.com

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  Instructions

  • Cook the rice according to package instructions and set aside.
  • In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
  • Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
  • Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
  • Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
  • Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

  Notes

  Notes
  Leftovers
  Store in an airtight container in the fridge for up to two days.
  Serving Size
  One serving is about 1 1/2 cups shrimp and rice mixture.
  Less Spice
  Omit the chili pepper.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/3 cup Jasmine rice
  • 4 tomato roughly chopped
  • 1 green chili roughly chopped
  • 2 yellow onion small, roughly chopped
  • 6 teaspoon avocado oil
  • 2 teaspoon fresh ginger minced
  • 4 clove garlic minced
  • 4 teaspoon garam masala
  • 1 1/2 teaspoon ground coriander
  • 1 1/4 teaspoon ground cumin
  • 3 1/3 cup canned full-fat coconut milk
  • 1 1/2 teaspoon sea salt
  • 50 ounce raw shrimp peeled and deveined, tails removed
  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

  12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 561kcal | Carbohydrates: 60g | Protein: 27g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1185mg | Potassium: 607mg | Fiber: 4g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg

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  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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  Up to 10 servings
  

  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeVeganVegetarian

  Indulge in this amazing soup any time of the year for a creamy & satisfying taste that will hit the spot just right! Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme quantity

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  Instructions

  • Melt the butter in a medium pot and cook the onion and garlic until sauteed.
  • Add in your mushroom, thyme and bay leaves once sauteed and cook until fragrant.
  • Next, add in your zucchini and cook until cooked down some.
  • Add your vegetable stock and let simmer for about 5 minutes. (turn temperature down if boiling to a simmer)
  • Once the 5 minutes are up, add in your cream and mix well and let sit for another 5 minutes.
  • When ready, remove the bay leaves and thyme sprigs. You can peel the thyme leaves off the stem and keep them in the pot if you’d like to add extra flavor.
  • Take out your immersion blender or your regular blender and blend until the soup is pureed to your liking. If it seems too thick you can add a bit more stock in or water. If too thin, add in cornstarch or flour to thicken it.
  • When all is set and ready to eat, place your soup in a bowl and serve with your favorite microgreen garnish on top, bread on the side, salt and pepper to taste and enjoy! (I love to add Braggs Amino Acids into my soups for an extra kick as well)

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each onion medium, chopped
  • 4 clove garlic chopped
  • 2 pound mixed mushrooms chopped
  • 2 each zucchini medium, chopped
  • 4 sprig fresh thyme or 1 tbsp if dried thyme
  • 4 each bay leaf
  • 8 cup vegetable stock or chicken stock
  • 2 tablespoon vegan butter regular butter or oil
  • 2 cup coconut cream or heavy cream
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional for serving:

  • Microgreens
  • Bread

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1250mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 2mg

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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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  Veggie Curry

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  Rated 0 out of 5
  6 servings
  

  Veggie Curry

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

  Veggie Curry quantity

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  Ingredients Scale

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

  Instructions

  • Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
  • Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
  • Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
  • Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook23

  Hands-Off Cook0

  Passive0

  Total Time43 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 14 ounce canned lite coconut milk
  • 3 tablespoon yellow curry paste more or less to taste
  • 1/4 cup rice vinegar
  • 4 ounce green bean trimmed and chopped
  • 2 Yukon Gold potato peeled and chopped
  • 3 tablespoon coconut oil or avocado oil
  • 1 yellow onion finely chopped
  • 2 carrot chopped
  • 1 head cauliflower medium, chopped into florets
  • 1 teaspoon sea salt more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Up to 10 servings
  

  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Gluten FreeNut Free

  Taking the classic lasagna and making it with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Roasted Garlic Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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

  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the fontina cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 1 1/2 pound ground spicy Italian chicken sausage or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato about 2 large cans
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 4 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup whole milk or heavy cream
  • 1/2 cup ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 3 cup fontina cheese shredded, or shredded mozzarella cheese
  • 2 cup provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 530kcal | Carbohydrates: 25g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 2185mg | Potassium: 699mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1502IU | Vitamin C: 22mg | Calcium: 568mg | Iron: 4mg

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  Vegan Smoked Split Pea Soup

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  Vegan Smoked Split Pea Soup

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  Recipe adapted from:

  Donna Giamo

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Silky, smokey, rich and delicious vegan smoked split pea soup. Pressure cooker speed with no soaking needed.

  Vegan Smoked Split Pea Soup quantity

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

  Instructions

  • Rinse and pat dry thyme with paper towels, set aside.
  • Wash, peel and rough chop carrots, onion and potatoes.
  • Peel and crush garlic.
  • Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
  • Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
  • Stir in the rinsed split peas.
  • Stir in vegetable broth.
  • Carefully seal pressure cooker and cook on high for 20 minutes.
  • Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
  • Add in salt, pepper, paprika and cayenne.
  • Immersion blend until silky smooth.
  • Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
  • Stir in thyme leaves and taste to see if additional salt or paprika is needed.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 cup vegetable broth
  • 2 cup split peas
  • 2 yukon gold potato
  • 3 carrot
  • 1 yellow onion
  • 3 tablespoon fresh thyme
  • 3 clove garlic
  • 2 teaspoon kosher salt
  • 2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat stovetop until fully heated through.

  Nutrition

  Calories: 202kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1427mg | Potassium: 630mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3mg

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  Chraime Moroccan Tofu Patties

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  Up to 10 servings
  

  Chraime Moroccan Tofu Patties

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  Recipe adapted from:

  Liat Sheerit

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 patties

  Dairy FreeEgg FreeNut FreePaleoVeganVegetarianWhole 30

  Chraime Moroccan Tofu Patties quantity

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

  Instructions

  • In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
  • While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
  • In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
  • Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
  • In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
  • When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
  • Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
  • Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
  • Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
  • Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
  • Optional step - broil in the oven the patties for a few minutes.
  • Serve with chopped cilantro and slices of challah.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive15

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PATTIES

  • 1 pound firm tofu but not extra firm
  • ¼ cup avocado oil for frying the onion
  • 1 onion large, diced
  • 5 tablespoon semolina flour
  • ½ lemon juiced
  • 1 bunch fresh cilantro chopped
  • 3 clove garlic crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • avocado oil cooking spray

  FOR THE SAUCE

  • ¼ cup avocado oil
  • 1 red bell pepper seeded and cut into thin slices
  • 2 tomato large tomatoes, cut into large cubes
  • 28 ounce canned crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon agave or sugar
  • 1 teaspoon Kosher salt
  • 1 lemon thick slice
  • 5 clove garlic thinly sliced
  • 3 clove garlic minced
  • ½ bunch fresh cilantro chopped
  • 3 tablespoon fresh cilantro chopped, or parsley
  • ½ cup water or more as needed

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

  Nutrition

  Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

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  Sesame Chicken Noodles

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  4 servings
  

  Sesame Chicken Noodles

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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: 6 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

  Sesame Chicken Noodles quantity

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

  Instructions

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
  • Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 2 tablespoon avocado oil divided
  • 12 ounce boneless skinless chicken breast sliced 1/4 inch thick
  • 1 head broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  For the sauce:

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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  Best Bakery Style Blueberry Muffins

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  12 servings
  

  Best Bakery Style Blueberry Muffins

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  Recipe adapted from:

  Monique Volz

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  The best bakery style blueberry muffins you'll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You'll never need another blueberry muffin recipe!

  https://www.ambitiouskitchen.com/blueberry-muffins/

  Best Bakery Style Blueberry Muffins quantity

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  https://www.ambitiouskitchen.com/blueberry-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
  • Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
  • While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  • In a large bowl, whisk together flour, baking powder and salt. Set aside.
  • In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
  • Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
  • Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the topping:

  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅓ cup brown sugar packed
  • 3 tablespoon butter melted

  For the wet ingredients:

  • ½ cup butter
  • 1 cup granulated sugar
  • 2 each egg at room temperature
  • ½ cup milk any milk should work here
  • ½ tablespoon pure vanilla extract
  • ½ teaspoon almond extract

  Dry ingredients:

  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  For the mix in:

  • 2 cup blueberries fresh or frozen
  • 2 tablespoon all-purpose flour

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Muffin Pan, Muffin tin liners, Oven, Spatula

  Nutrition

  Calories: 303kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 127mg | Potassium: 77mg | Fiber: 1g | Sugar: 26g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

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  Paneer Makhanwala

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  8 servings
  

  Paneer Makhanwala

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  Recipe adapted from:

  Dassana Amit

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  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Brain FoodEgg FreeGluten FreeKetoLower CarbNut FreePostpartumPregnancySoy FreeVegetarian

  This Paneer Makhanwala has soft paneer cubes (Indian cottage cheese) in a buttery, creamy, tangy, lightly sweet gravy made with onion, tomato, cashews, herbs and spices.

  https://www.vegrecipesofindia.com/paneer-makhanwala-recipe

  Paneer Makhanwala quantity

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  https://www.vegrecipesofindia.com/paneer-makhanwala-recipe

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

  Instructions

  Making makhani paste

  • First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water in a medium saucepan.
  • Cook everything without a lid till the tomatoes and onions soften. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool.
  • When the ingredients are warm or cool, add everything including the stock (the water in which the ingredients were cooked) in a good blender or grinder. Grind to a smooth and fine paste.
  • Remember there should be no small pieces of cashews or spices. Everything should be ground very well till fine and smooth.

  Making paneer makhanwala

  • Heat butter in the same pan or another pan. Make sure the pan is dry when you add the butter. Add tejpatta (Indian bay leaf) and sauté for a few seconds.
  • Add the ground makhani paste. Stir well to mix with the butter
  • Add kashmiri red chili powder which gives a good color and is less spicy. You can also use deghi mirch or sweet paprika
  • Stir well and saute the masala on a medium heat.
  • Keep stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to sautéed really well. This takes time but patience is the key.
  • Sauteing the masala paste takes about 20 to 22 mins on a medium to medium-high heat. Check the step by step photos (picture number 9) for the consistency of how the masala paste should be before you proceed to the next step.
  • Add slit green chilies, salt and water. Again stir very well to make an even curry mixture. Cook for 4 to 5 minutes.
  • Then add sugar and again stir. If you want to add honey instead of sugar then kindly check the notes section below.
  • Add the paneer cubes. Mix gently and switch off the heat.
  • Lastly add the light cream, crushed kasuri methi (dry fenugreek leaves) and garam masala powder.
  • Mix very well and switch off the heat. Check the taste of gravy and add more salt or sugar as needed.
  • Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and cilantro leaves, hot or warm with naan or roti.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For makhani paste

  • 2 small onion
  • 3 medium tomato chopped
  • 2 teaspoon fresh ginger chopped
  • 6 clove garlic chopped
  • 4 strand mace
  • 2 green cardamom
  • 2 inch cinnamon stick
  • 2 cup water

  Other Ingredients

  • 4 tablespoon butter softened
  • 2 bay leaf
  • 2 teaspoon kashmir red chili powder
  • 2 green chili
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 3 cup water more or less as required
  • 18 ounce Paneer cut into cubes or squares
  • 1/2 cup light cream
  • 1 1/2 teaspoon dry fenugreek leaves
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon sugar

  For Garnish

  • 2 tablespoon light cream
  • 4 tablespoon grated paneer - optional
  • 2 inch piece ginger- julienne
  • 4 tablespoon cilantro chopped

  Cooking Tools Required

  Cutting board, Ladle, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 347kcal | Carbohydrates: 10g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 373mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 11mg | Calcium: 384mg | Iron: 1mg

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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

  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Diabetes FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

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

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

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed veggies.
  • 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 Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  Vegetarian Eggplant Pizza

  $0.00 Cooking Fee

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

  Vegetarian Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  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 HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Vegetarian Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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  Creamy Mashed Cauliflower

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Creamy Mashed Cauliflower

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  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 CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Cauliflower mashed "potatoes" is a carb-lovers dream come true!

  Creamy Mashed Cauliflower quantity

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  Ingredients Scale

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

  Instructions

  • Steam frozen cauliflower in microwave until hot. Drain thoroughly. Place cauliflower and remaining ingredients in the bowl of a food processor and blend until smooth.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce frozen cauliflower florets
  • 1/2 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 4 tablespoon unsalted butter
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Food Processor, Microwave

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 91kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 1mg

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

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  Bolognese Meat Sauce with Tagliatelle

  $129.58 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bolognese Meat Sauce with Tagliatelle

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  Rated 0 out of 5

  $129.58 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

  Bolognese Meat Sauce with Tagliatelle quantity

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  Ingredients Scale

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

  Instructions

  • Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
  • Add ground beef, salt and pepper, cooking until beef is not longer pink.
  • Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
  • Add wine and simmer until evaporated another 15 minutes.
  • Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
  • Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
  • Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook210

  Passive0

  Total Time3 hours hours 55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry tagliatelle pasta
  • 1 cup grated Parmesan cheese

  For the meat sauce:

  • 2 tablespoon avocado oil
  • 6 tablespoon butter
  • 1 cup onion chopped
  • 1 1/3 cup celery chopped
  • 1 1/3 cup carrot chopped
  • 1 ½ pound 85% ground beef
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground nutmeg
  • 2 cup whole milk
  • 2 cup dry white wine
  • 28 ounce canned whole peeled plum tomatoes

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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  Lite Spaghetti Squash Lasagna Boats

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Lite Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 1/4 squash

  Gluten FreeNut FreeReduced Fat

  Taking the classic lasagna and lean and yet still delicious with roasted garlic spaghetti squash lasagna boats. Seasonal spaghetti squash stuffed with a lean ground turkey, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Lite Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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

  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the ground tirkey and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the mozzarella cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 2 pound 99% lean ground turkey or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato 2 large cans for 10 servings
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 3 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup fat free milk or heavy cream
  • 1/2 cup low fat ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 2 cup low fat mozzarella cheese shredded
  • 4 tablespoon provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 1217mg | Potassium: 1127mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1170IU | Vitamin C: 26mg | Calcium: 443mg | Iron: 5mg

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  Moist Flourless Chocolate Cake

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Moist Flourless Chocolate Cake

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  Dairy FreeGluten FreePaleoRefined Sugar FreeVegetarian

  Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!

  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

  Moist Flourless Chocolate Cake quantity

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  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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

  Instructions

  • Preheat the oven to 350°F (180°C)
  • In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
  • Pulse pitted dates, then eggs, coconut oil and vanilla
  • Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
  • Bake for about 25 minutes or until a toothpick comes out clean

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 7 1/2 ounce unsweetened baking chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup pitted dates about 10
  • 3 egg large
  • 1/4 cup coconut oil
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

  n/a

  Nutrition

  Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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