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  Mexican Tofu Stir-Fry with Black Beans

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  4 servings
  

  Mexican Tofu Stir-Fry with Black Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Rich in protein and fiber, this dish is full of flavor and fresh peppers, corn, and black beans

  Mexican Tofu Stir-Fry with Black Beans quantity

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  Instructions

  • Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
  • Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
  • Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
  • Serve immediately or freeze portions for later.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 14 ounce firm tofu
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn optional
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 274kcal | Carbohydrates: 35g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 717mg | Potassium: 578mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 46mg | Calcium: 179mg | Iron: 4mg

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  Mediterranean Baked Tilapia with Roasted Veggies

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  4 servings
  

  Mediterranean Baked Tilapia with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4

  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 HealthyLower CarbPostpartumPregnancy

  Infused with flavors of the Mediterranean, this delicious baked fish comes with roasted zucchini, onions, and peppers.

  Mediterranean Baked Tilapia with Roasted Veggies quantity

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

  Instructions

  • Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
  • Serve immediately or freeze portions for later use.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound tilapia fillet
  • 2 tablespoon extra virgin olive oil
  • 5 ounce zucchini sliced
  • 8 ounce red bell pepper sliced
  • 6 ounce red onion chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 213kcal | Carbohydrates: 10g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 357mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1857IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg

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  Korean Spicy Rice Bowl

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  4 servings
  

  Korean Spicy Rice Bowl

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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: 8 ounces

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

  Enjoy the spicy, salty, sweet flavors of Korea with this delicious lean ground beef and whole grain rice bowl.

  Korean Spicy Rice Bowl quantity

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

  Instructions

  • Cook rice according to package directions.
  • Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
  • In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
  • Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
  • Sauté the bean sprouts for 1-2 minutes; set aside.
  • In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
  • Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.3 cup brown rice cooked according to package directions
  • 1 tablespoon avocado oil
  • 1 pound 90% lean ground beef
  • 4 cup fresh spinach
  • 8 ounce red bell pepper julienned
  • 1 cup bean sprouts
  • 2 clove garlic minced

  For the sauce:

  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 530kcal | Carbohydrates: 56g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 888mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 5mg

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  Baked Tunisian Eggplant and Pepper Egg Muffins

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  12 servings
  

  Baked Tunisian Eggplant and Pepper Egg Muffins

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  Recipe adapted from:

  Martha Rose Shulman - Cooking NYTimes

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Discover the vibrant flavors of Tunisia with these Baked Eggplant and Pepper Egg Muffins! These egg muffins, inspired by traditional Tunisian recipes, store wonderfully in the fridge, and taste delicious whether hot, cold, or at room temperature. Perfect for breakfast, dinner and ideal for packing up the leftovers for lunch. It can be customized to your spice preference, from mildly spicy to fiery hot. Let's bring a bit of Tunisian excitement to your kitchen with this versatile and flavorful dish! This recipe will require 2 muffin pans.

  Baked Tunisian Eggplant and Pepper Egg Muffins quantity

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

  Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  • Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
  • Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1¼ pound eggplant 1 large or 2 to 4 small
  • 2 tablespoon extra virgin olive oil
  • 1 each medium yellow onion finely chopped
  • 1 each red bell pepper finely diced
  • 4 clove garlic minced
  • 8 each egg
  • ⅓ cup Italian parsley minced
  • 2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper or more to taste
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

  Cooking Tools Required

  Baking sheet, 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: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg

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  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  6 servings
  

  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  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 HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

  One Pan Chicken, Golden Cauliflower and Carrot Fries quantity

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  Ingredients Scale

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  Instructions

  • Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
  • Peel and slice carrots into sticks. Wash and chop cauliflower into florets.
  • Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
  • Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
  • Toss cauliflower with the remaining olive oil and turmeric. Mix until cauliflower is evenly yellow then transfer to the baking sheet.
  • Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
  • Remove baking sheet from the oven add more salt to taste if desired.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast About 3 large chicken breast
  • 6 each carrot medium
  • 1 head cauliflower large
  • 6 tablespoon extra virgin olive oil divided three ways
  • 3 teaspoon dry thyme
  • 3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 325kcal | Carbohydrates: 6g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 400mg | Potassium: 879mg | Fiber: 2g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg

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  Chicken Barley Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Barley Soup

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  Recipe adapted from:

  Today's Parent

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups soup

  Dairy FreeRefined Sugar Free

  Hearty chicken barley soup is super satisfying and easy on the pocketbook!

  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

  Chicken Barley Soup quantity

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  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

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  Ingredients Scale

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

  Instructions

  • Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  • Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each onion chopped
  • 16 ounce white mushroom sliced
  • 4 each carrot peeled and diced
  • 64 ounce baby red potato cut into small pieces
  • 4 clove garlic minced
  • 8 cup vegetable broth
  • 2 cup water
  • 1 cup pearl barley rinsed under cold water
  • 4 piece boneless skinless chicken breast cut into pieces
  • 2 cup frozen green peas

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat on the stovetop or microwave on high power until heated through.

  Nutrition

  Calories: 319kcal | Carbohydrates: 53g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 846mg | Potassium: 1270mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 3mg

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

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  Baked Ziti with Italian Sausage and Ricotta Cheese

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  Rated 0 out of 5
  8 servings
  

  Baked Ziti with Italian Sausage and Ricotta Cheese

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  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.

  https://www.spendwithpennies.com/baked-ziti/

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  https://www.spendwithpennies.com/baked-ziti/

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

  Instructions

  • Preheat oven to 375°F
  • Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
  • Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
  • Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
  • In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
  • Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
  • Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
  • Bake 25-30 minutes or until golden and bubbly.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound Italian sausage
  • 1 small onion diced
  • 28 ounce marinara sauce
  • 14 ounce canned diced tomatoes undrained
  • 2 teaspoon Italian seasoning
  • ½ cup water
  • 16 ounce ziti pasta
  • 15 ounce ricotta cheese
  • 2 tablespoon fresh parsley
  • 1 egg
  • 2 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat, covered in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

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  Sweet Potato Paratha

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  Up to 10 servings
  

  Sweet Potato Paratha

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  Recipe adapted from:

  Kaiser Permanente

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 parathas

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.

  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

  Sweet Potato Paratha quantity

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  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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  Ingredients Scale

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

  Instructions

  • Boil potatoes (cook until soft enough to be mashed).
  • To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
  • When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
  • Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
  • Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
  • Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
  • Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.

  Optional for serving:

  • Chutney

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dough:

  • 4 cup whole wheat flour
  • 2 cup water
  • 1/2 teaspoon Nigella seeds

  Filling:

  • 4 each sweet potato peeled and cubed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin regular or roasted
  • 2 stalk green onion
  • 2 tablespoon fresh cilantro
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon sea salt

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

  Nutrition

  Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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

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  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: One 1/2 inch slice

  Dairy FreeSoy FreeVegetarian

  Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread quantity

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

  Instructions

  • Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
  • In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
  • Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoon pumpkin pie spice
  • 2 egg
  • 2/3 cup brown sugar packed
  • 1/2 cup avocado oil
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup zucchini grated
  • ½ cup carrot grated
  • ½ cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

  Nutrition

  Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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  Pepperoni Pesto Mozzarella Stuffed Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Pepperoni Pesto Mozzarella Stuffed Chicken

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast, 5 ounces pasta

  Nut FreeRefined Sugar FreeSoy Free

  This "Pizza" stuffed chicken breast is served on a bed of whole wheat pasta. Please note this is a customer submitted recipe from Empower Coaching meal plan.

  https://empoweronlinecoaching.com

  Pepperoni Pesto Mozzarella Stuffed Chicken quantity

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  https://empoweronlinecoaching.com

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  Ingredients Scale

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

  Instructions

  • Preheat an air fryer to 400 degrees.
  • Slice the chicken fillet down the side and stuff with the mozzarella, pesto, and pepperoni.
  • Top the chicken with the cajun seasoning and spray with light cooking spray
  • Bake 2 breasts at a time in the air fryer for 15-20 minutes. Use 450 degree oven for more than 2 servings.
  • Meanwhile, cook the pasta in a pot of lightly salted water according to the instructions on the package. Enjoy the pasta with the stuffed chicken!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 26 ounce whole wheat pasta
  • 5 ounce red pesto
  • 5 ounce sliced pepperoni
  • 5 ounce reduced fat mozzarella
  • 55 ounce boneless skinless chicken breast
  • 10 tablespoon Cajun seasoning

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 584kcal | Carbohydrates: 62g | Protein: 51g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 633mg | Potassium: 946mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3654IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 5mg

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  Peanut Butter Cookies

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  Rated 0 out of 5
  18 servings
  

  Peanut Butter Cookies

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  Recipe adapted from:

  John Kanell

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These melt-in-your-mouth peanut butter cookies, with just the right balance of salty and sweet are a sure to please treat!

  https://preppykitchen.com/peanut-butter-cookies-recipe/

  Peanut Butter Cookies quantity

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  https://preppykitchen.com/peanut-butter-cookies-recipe/

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

  Instructions

  • Preheat over to 350F
  • Sift flour and baking powder together then whisk to combine.
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
  • Add peanut butter and mix until incorporated.
  • Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
  • Roll dough into one inch balls and place on baking sheet lined with parchment paper.
  • Flatten cookies with a fork in a criss-cross pattern.
  • Bake cookies for about 10 minutes.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

  Notes

  You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.
  They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
  If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter room temp
  • 1 cup peanut butter
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg large, room temp
  • 3/4 teaspoon baking powder

  Cooking Tools Required

  Baking sheet, Mixing spoon, Oven, parchment paper, Spatula, Stand Mixer

  Nutrition

  Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 26mg | Iron: 1mg

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  Keto Coconut Macaroons

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  FSA/HSA eligible when qualified
  24 servings
  

  Keto Coconut Macaroons

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  Recipe adapted from:

  Carine Claudepierre

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 24

  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 FriendlyKetoLower Carb

  Delicious and crispy with only 1 gram net carbs per serving.

  https://www.sweetashoney.co/keto-coconut-macaroons/

  Keto Coconut Macaroons quantity

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  https://www.sweetashoney.co/keto-coconut-macaroons/

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  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
  • Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
  • When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
  • The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
  • Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
  • Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
  • You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 4 egg large whites only
  • 1/4 cup erythritol
  • 2 teaspoon pure vanilla extract
  • 2 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

  Nutrition

  Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Low Carb Eggplant Pizza

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  Rated 0 out of 5
  8 servings
  

  Low Carb 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

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar Free

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.

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

  Low Carb Eggplant Pizza quantity

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

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  Ingredients Scale

  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; prinkle with Italian seasoning, then sprinkle with some of both shredded cheeses. Add pepperoni, onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese.
  • 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 divded
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 3 ounce sliced pepperoni
  • 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: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg

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  Vegan Eggplant Pizza

  $0.00 Cooking Fee

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

  Vegan Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 0 out of 5

  $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 vegan/vegetarian version.

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

  Vegan Eggplant Pizza quantity

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

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  Ingredients Scale

  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 vegan shredded mozzarella cheese divided
  • 1/2 cup vegan 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: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 575mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

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  Fried Sweet Potato Latkes

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  Rated 0 out of 5
  Up to 10 servings
  

  Fried Sweet 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

  A twist on the classic potato latkes, these fried sweet potato latkes cook up tender in the middle and crispy on the edges.

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

  Fried Sweet Potato Latkes quantity

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

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  Ingredients Scale

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

  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.
  • Peel and cut (not necessary if hand shredding) the potatoes into large chunks 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 sweet potato
  • 1 each onion large shredded
  • 3/4 cup matzo meal
  • 2 each 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: 448kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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  Salsa Roja (Cantina Style)

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  Rated 0 out of 5
  Up to 10 servings
  

  Salsa Roja (Cantina Style)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

  Salsa Roja (Cantina Style) quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
  • Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
  • Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
  • Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the broiler:

  • 2 pound tomato
  • 1 small white onion
  • 3 jalapeno pepper more or less to taste
  • 4 clove garlic
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 2 teaspoon avocado oil
  • 2 small dried red chiles such as chiles de arbol
  • ¾-1 cup water to thin salsa
  • 3 tablespoon fresh cilantro chopped
  • 2 lime juiced
  • 1 tablespoon Kosher salt more or less to taste

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

  Nutrition

  Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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

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  Raspberry Muffins with Raw Sugar Topping

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  Rated 0 out of 5
  12 servings
  

  Raspberry Muffins with Raw Sugar Topping

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Nut FreeSoy FreeVegetarian

  These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

  Raspberry Muffins with Raw Sugar Topping quantity

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  Ingredients Scale

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

  Instructions

  • Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
  • Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
  • Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
  • Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
  • When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt

  Ingredients:

  • 1 egg large
  • 1 cup granulated sugar
  • 4 tablespoon unsalted butter melted and cooled
  • 1 ¼ cup sour cream
  • 1 ¼ cup fresh raspberries

  Sugar topping:

  • ¼ cup butter melted
  • ¼ cup raw sugar spread on a plate

  Cooking Tools Required

  Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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  12

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  Cheesy Potato and Chive Frittata

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  8 servings
  

  Cheesy Potato and Chive Frittata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  This Italian version of an omelette makes for a great breakfast or brunch, plus it's freezer friendly so any leftovers can be saved for when you need to grab a quick meal.

  Cheesy Potato and Chive Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees. In a large bowl beat together the eggs, salt, and pepper. Stir in the cheese and chives. Set aside.
  • Heat a large non-stick, oven-proof skillet over medium heat and add the butter. When butter has melted add the sliced onion. Saute for several minutes until the onions are translucent and golden brown.
  • Add the potatoes, seasoning with salt and pepper. Cook for an additional minute, then distribute the mixture evenly across the bottom of the pan.
  • Pour in the egg mixture and let it cook for about a minute to set the edges.
  • Place skillet in the oven and cook for 10 minutes, or until eggs are set but not overly brown on top.
  • Slide the frittata out of the pan and onto a cutting board. Using a serrated knife, slice into 8 equal wedges.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 12 egg large
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup cheddar cheese grated
  • ¼ cup fresh chive finely chopped
  • 2 tablespoon butter
  • 1 onion small, thinly sliced
  • 1 ½ cup frozen hash brown potato slightly thawed

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 201kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 630mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg

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  Mashed Parsnips with Irish Butter

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  Rated 0 out of 5
  Up to 10 servings
  

  Mashed Parsnips with Irish Butter

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Irish butter adds richness to these mashed parsnips. If you normally have mashed potatoes these are a great alternative.

  Mashed Parsnips with Irish Butter quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan add enough water to cover the parsnips by an inch. Add salt and bring to a boil. Turn heat down to medium and cook parsnips until tender, about 20 minutes.
  • Drain, and place parsnips back into the saucepan. Using a potato masher or ricer, mash until smooth.
  • Stir in the Irish butter. Season with Kosher salt and pepper.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound parsnip peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 5 tablespoon unsalted Irish butter such as Kerrygold
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  Colander, Cutting board, Potato Masher, Saucepan

  Reheating/Serving Instructions

  Heat in microwave, covered on high power until heated through. Stir once halfway through heating time.

  Nutrition

  Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 992mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

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  Mediterranean Fish Stew

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  Rated 0 out of 5
  Up to 10 servings
  

  Mediterranean Fish Stew

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  This fish stew has a delicious tomato based broth enhanced with clam juice and anchovies.

  http://www.ForkandKnifeCreations.com

  Mediterranean Fish Stew quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • In a large pot, heat the olive oil over medium heat.
  • Add onion, celery and carrots. Saute for about 5 minutes or until the onion is soft.
  • Add the garlic and anchovies; saute another minute.
  • Add the chopped tomatoes, bring to a boil, then turn down to a simmer. Cook for 15 minutes.
  • Add water, clam juice, potatoes, bay leaf, thyme, and chili flakes. Bring to a boil, lower to a simmer. Partially cover pot and cook for 15 minutes or until potatoes are cooked through.
  • Remove bay leaf. Add salt and pepper to taste.
  • Add fish to soup. Simmer 5-10 minutes (depending on thickness of fish) or until cooked through.
  • Remove from heat, stir in parsley.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 1 each onion chopped
  • 3 stalk celery chopped
  • 2 each carrot medium, chopped
  • 6 clove garlic finely chopped
  • 5 fillet canned anchovy finely chopped
  • 28 ounce canned whole peeled plum tomatoes
  • 4 cup water
  • 8 ounce clam juice bottled
  • 1 pound baby potato scrubbed and quartered
  • 1 bay leaf
  • 1 teaspoon dry thyme
  • 1 teaspoon crushed red pepper
  • 1½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
  • 3 tablespoon Italian parsley chopped

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power to desired temperature.

  Nutrition

  Calories: 147kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 70mg | Potassium: 590mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg

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