Showing 341–360 of 369 resultsSorted by popularity

• 

  Add to my favorites

  Clean Diet Mexican Spiced Red Lentils

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Mexican Spiced Red Lentils

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

  Clean Diet Mexican Spiced Red Lentils quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
  • In the meantime, rinse the lentils and set aside.
  • When the onions start to brown, add the rest of the ingredients and bring to a boil.
  • Once boiling, turn down the heat to a simmer.
  • Cook for 10-15 minutes or until lentils are tender.
  • Garnish with cilantro and yogurt (optional).

  Cook Times

  Active Prep10

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 onion small, chopped
  • 2 tablespoon avocado oil
  • 2 ½ cup red lentil
  • 4 cup water
  • 6 tomato large, diced
  • 3 ½ teaspoon ground cumin
  • 2 ½ tablespoon chili powder
  • 2 ½ tablespoon garlic powder
  • 2 ½ tablespoon onion powder
  • 2 ½ tablespoon paprika
  • 3 teaspoon Kosher salt
  • 1 teaspoon cayenne pepper
  • 3 clove garlic crushed

  For optional topping (no yogurt for vegan):

  • ½ cup plain Greek yogurt
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat lentils in a saucepan set over medium heat until heated through.

  Nutrition

  Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Pressure Cooker Swiss Steak

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Swiss Steak

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

  Pressure Cooker Swiss Steak quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

  Nutrition

  Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  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 HealthyMediterranean DietRefined Sugar FreeRenal 5 on dialysisSoy Free

  Enjoy this Italian inspired dish served with green beans and orzo pasta.

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook orzo according to package directions.
  • Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
  • Add lemon juice and basil. Stir and cook 1–2 minutes more.
  • In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
  • Serve chicken and green beans over orzo pasta.

  Notes

  Lemon Basil Chicken with Garlic Green Beans and Orzo

  • Ounces per serving: ~11 ounce
  • Calories: 385 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 315 mg
  • Potassium: 425 mg
  • Fiber: 5.5 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 20 mg
  • Calcium: 60 mg
  • Iron: 2.3 mg
  • Phosphorus: 235 mg

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 2 clove garlic minced
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for sautéing green beans
  • 2 cup orzo pasta cooked

  Cooking Tools Required

  12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  High-Fiber Black Bean Burritos

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  High-Fiber Black Bean Burritos

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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

  Diabetes FriendlyHeart Healthy

  These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

  High-Fiber Black Bean Burritos quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Cook rice:

  • Cook rice according to package directions.

  Sauté veggies:

  • In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.

  Season beans:

  • Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.

  Assemble burritos:

  • On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup brown rice cooked according to package directions
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 large carrot shredded
  • 1 cup shredded reduced-fat cheese
  • 4 large whole wheat tortillas
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 lime for serving (optional)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

  Nutrition

  Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Black Bean Soup

  $0.00 Cooking Fee

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

  Black Bean Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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

  Diabetes FriendlyGluten FreeHeart Healthy

  High in fiber and protein, this delicious soup is diabetes-friendly and heart healthy!

  Black Bean Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Sauté base:

  • Heat oil in a pot. Sauté onion, garlic, and bell pepper for ~4–5 min until soft.

  Simmer soup:

  • Add black beans, broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.

  Blend (optional):

  • Use an immersion blender to blend part of the soup for a thicker texture (or blend 1–2 cups in a blender and stir back in).

  Finish:

  • Add lime juice and cilantro before serving.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 30 ounce canned black beans no salt added rinsed and drained
  • 1 small red onion chopped
  • 2 clove garlic minced
  • 1 red bell pepper chopped
  • 2 cup low-sodium vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro optional
  • 1 lime juiced
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Immersion Blender, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium heat until heated through or in a pot on the cooktop, stirring often.

  Nutrition

  Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 795mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 5mg | Phosphorus: 253mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeNut FreeSoy FreeVegan

  Both meals are rich in fiber, plant-based protein, and heart-healthy fats, making them excellent choices for diabetes-friendly and heart-healthy eating.

  Masoor Dal (Red Lentil Curry) with Whole Wheat Roti quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
  • Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
  • Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
  • Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
  • Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 cup red lentils masoor dal, rinsed
  • 3 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 cup canned diced tomatoes
  • 2 cup baby spinach
  • 4 whole wheat rotis

  For Serving:

  • 1 lemon cut into wedges

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through, stirring a couple times during cooking process.

  Nutrition

  Calories: 307kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 721mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 6mg | Phosphorus: 293mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Spiced Chickpea & Spinach Curry with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Spiced Chickpea & Spinach Curry with Brown Rice

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

   

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook the brown rice according to package directions.
  • Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
  • Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
  • Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
  • Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
  • Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1/2 cup brown rice
  • 15 ounce canned chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 cup canned diced tomatoes
  • 4 cup fresh spinach
  • 1/2 cup canned lite coconut milk

  Optional:

  • 1/2 teaspoon chili powder

  Optional for garnish:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy FreeVegetarian

  A hearty and flavorful spiced chickpea and spinach curry served with brown rice. This dish features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk, paired with nutrient-rich spinach for a wholesome, satisfying meal.

  Spiced Chickpea & Spinach Curry with Brown Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook the brown rice according to package directions.
  • Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
  • Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
  • Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
  • Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
  • Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1/2 cup brown rice
  • 15 ounce canned chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 cup canned diced tomatoes
  • 4 cup fresh spinach
  • 1/2 cup canned lite coconut milk

  Optional:

  • 1/2 teaspoon chili powder

  Optional for garnish:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

  $0.00 Cooking Fee

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

  Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeLower CarbNut Free

  With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

  Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the soup:

  • In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
  • Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
  • In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
  • Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

  For the teriyaki bowl:

  • Cook the brown rice according to package instructions
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
  • Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the soup:

  • 1 pound lean ground turkey
  • 4 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup kale chopped
  • 1/2 cup white mushroom sliced
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup green onion chopped
  • 1/2 cup carrot shredded
  • 1 tablespoon rice vinegar

  For the teriyaki bowl:

  • 1 pound ground turkey
  • 3 cup broccoli florets
  • 3 tablespoon low-sodium teriyaki sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup brown rice

  Optional for garnish:

  • 1 tablespoon sesame seeds
  • 1/4 teaspoon crushed red pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high heat until heated through, or on the stovetop in a pot or pan over medium heat.

  Nutrition

  Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Egg Roll in a Bowl with Brown Rice

  $0.00 Cooking Fee

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

  Egg Roll in a Bowl with Brown Rice

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar Free

  This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

  Egg Roll in a Bowl with Brown Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook the brown rice according to package instructions
  • In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
  • Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
  • Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 1 cup brown rice cooked according to package directions
  • 4 cups coleslaw mix
  • 1 medium carrot grated
  • 2 clove garlic minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 2 stalk green onion sliced

  Optional:

  • 1 tablespoon sesame seeds

  Cooking Tools Required

  12-inch saute pan, Box grater, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

  $0.00 Cooking Fee

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

  Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bone-in, skin-on chicken thigh

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.

  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

  Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
  • Preheat the oven to 350°.
  • Season the chicken on both sides with salt and pepper.
  • In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
  • Add the garlic cloves to the pan and flip the thighs over.
  • Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
  • With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
  • Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
  • Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 bone-in skin-on chicken thigh
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 12 clove garlic
  • 2 yellow onion large thinly sliced (for 10 servings about 4 cups)
  • 1 lemon thinly sliced, seeds discarded
  • 2 tablespoon fresh oregano plus more for garnish
  • 1 cup green olive
  • 1 lemon juiced

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 556mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Tilapia Fish Tacos and Thai Coconut Fish Soup

  $0.00 Cooking Fee

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

  Tilapia Fish Tacos and Thai Coconut Fish Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar Free

  With this selection you'll get two different fish dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy this hearty soup combined the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

  Tilapia Fish Tacos and Thai Coconut Fish Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Prepare the Fish:

  • Preheat the oven to 375°F or heat a skillet over medium heat.
  • Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
  • Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.
  • Warm the Tortillas:
  • Heat the tortillas in a dry skillet or microwave until pliable.
  • Make the Sauce (Optional):
  • In a small bowl, whisk Greek yogurt with lime juice and cumin.
  • Assemble the Tacos:
  • Flake the cooked tilapia into chunks.
  • On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
  • Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.

  For the Soup:

  • Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
  • Add Curry Paste:
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Add Coconut Milk & Broth:
  • Pour in the coconut milk and vegetable broth. Stir well to combine.
  • Cook Vegetables:
  • Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
  • Add Tilapia:
  • Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
  • Season & Finish:
  • Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
  • Serve & Garnish:
  • Divide the soup into bowls and top with fresh cilantro if desired.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Fish Tacos:

  • 1 pound tilapia fillet
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Kosher salt
  • 1 lime juiced

  For the Tacos:

  • 8 piece small whole-grain tortilla
  • 1 cup purple cabbage shredded
  • 1 small tomato seeded and diced
  • 1/2 piece avocado diced
  • 1/4 cup fresh cilantro chopped, for garnish

  For the Sauce (Optional):

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lime juice
  • 1/4 teaspoon cumin

  For the Soup:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger OR 1/2 teaspoon ground ginger grated
  • 1 tablespoon Thai red curry paste
  • 13.5 ounce canned lite coconut milk
  • 3 cup low-sodium vegetable broth
  • 1 cup carrot sliced
  • 1 cup broccoli florets
  • 1 cup zucchini diced
  • 1 pound tilapia fillet cut into bite-sized pieces
  • 1 teaspoon low-sodium soy sauce
  • 1 lime juiced

  Optional: fresh cilantro, for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave or cooktop on medium-high heat until heated through.

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

  $0.00 Cooking Fee

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

  Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  With this selection you'll get two different pork dishes with 4 servings each. First, enjoy pork tenderloin sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette. And second, enjoy herb roasted pork served with a garlic lentil and spinach mix.

  Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the Mexican Pork Salad:

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Marinate the Pork (for the salad): In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
  • Prepare the Pork (for the Roast Pork): Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
  • Place both tenderloins on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
  • Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
  • Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
  • Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
  • Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

  For the herb roasted pork with garlic lentils and spinach mix.

  • Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
  • Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
  • Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Mexican Pork Salad:

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound pork tenderloin
  • 15 ounce canned black beans, no salt added drained and rinsed
  • 1 piece avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 piece red onion thinly sliced
  • 4 cup mixed greens

  For the dressing:

  • 1 piece lime juiced
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 2 tablespoon fresh cilantro chopped

  For the Roast Pork with Garlic and Spinach Lentils:

  • 1 pound pork tenderloin
  • 1 cup lentils
  • 4 cup fresh spinach
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or rosemary

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 405kcal | Carbohydrates: 29g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 1150mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Classic Matzo Ball Soup

  $59.17 Cooking Fee

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

  Classic Matzo Ball Soup

  Add to my favorites

  Recipe adapted from:

  Dana Kaminsky

  Rated 0 out of 5

  $59.17 Cooking Fee

  Serving Size: 10 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 FriendlyHeart Healthy

  Enjoy this homemade chicken soup filled with delicious dumplings made out of matzah meal, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Since this is made with a whole chicken, serving sizes are a default of 10, however you can freeze any remaining soup.

  Classic Matzo Ball Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot. Add about 6 quarts of cold water to fill the pot, and bring to a boil. Let the soup boil gently, uncovered, for 30 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, salt, and white pepper. Cover and simmer 1 1/2 hours. Meanwhile make the matzo balls.
  • When broth is done simmering, use tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Skim fat.
  • Shred cooked chicken (you can save any remaining for another use) and add desired amount to soup pot along with the cut carrots. Bring to a simmer.

  For the matzo balls:

  • Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and allow to sit for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or if your broth is ready, directly to the broth.

  To finish:

  • Adjust soup seasonings. Add cooked matzo balls-you'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh dill.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook150

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 whole chicken giblets removed, whole or cut into pieces
  • 3 yellow onion peeled and quartered
  • 3 turnip peeled and quartered (optional)
  • 6 carrot halved
  • 5 stalk celery with greens, roughly chopped
  • 2 bay leaf
  • 10 sprigs Italian parsley
  • ¼ teaspoon celery seed
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 4 carrot peeled and cut on the diagonal into 1-inch pieces

  For the Matzo Balls:

  • ½ cup avocado oil
  • 4 egg large
  • 1 box Streit's Matzo Ball Mix

  For Serving:

  • ¼ cup fresh dill chopped

  Cooking Tools Required

  Cutting board, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Slotted spoon, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 338kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 396mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10659IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

  $0.00 Cooking Fee

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

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeVeganVegetarian

  With this selection you'll get two great Tofu dishes with 4 servings each. First, enjoy delicious tacos made with traditional Mexican spices and crumbled tofu, and second you'll get a flavorful stir fry that's full of protein and fiber, fresh peppers, corn, and black beans.

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Tofu Tacos

  • Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
  • In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
  • Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

  Tofu Stir-Fry with Black Beans

  • 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 Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Tofu Tacos:

  • 14 ounce extra firm tofu drained and crumbled
  • 2 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 8 each small corn tortillas
  • 1/4 cup cilantro chopped
  • 2 cup green cabbage shredded
  • 1 each lime juiced
  • 3/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  For the MexTofu Stir-Fry with Black Beans:

  • 14 ounce firm tofu drained and crumbled
  • 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 ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 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, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 206kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

  $0.00 Cooking Fee

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

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar Free

  Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti. These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Arrabbiata Sauce with Zoodles

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

  Beef Tacos with Chipotle Sour Cream

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

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Arrabbiata Sauce with Zoodles

  • 1 pound 90% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  For the Beef Tacos with Chipotle Sour Cream

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

  for the chipotle sour cream:

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

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 426kcal | Carbohydrates: 35g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 624mg | Potassium: 945mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3002IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 6mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Grilled Corn on the Cob Without Husks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Grilled Corn on the Cob Without Husks

  Add to my favorites

  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 ear

  Egg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Grilled Corn on the Cob Without Husks quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  To Direct Grill Corn Without the Husks

  • Preheat grill to medium heat.
  • Remove husks and silk from corn. Brush each piece with olive oil.
  • Place corn directly on the grill and cook 10-15 minutes turning occasionally.
  • Remove from grill and serve with butter, salt & pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ear corn
  • 2.5 tablespoon extra virgin olive oil
  • 5 tablespoon butter
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

  Reheating/Serving Instructions

  Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Grilled Corn on the Cob in Husks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Grilled Corn on the Cob in Husks

  Add to my favorites

  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 ear

  Egg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Grilled Corn on the Cob in Husks quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  To Grill Corn in Husks

  • Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
  • Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
  • Preheat grill to medium-high heat.
  • Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
  • Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ear corn
  • 2.5 tablespoon extra virgin olive oil
  • 5 tablespoon butter

  Cooking Tools Required

  Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

  Reheating/Serving Instructions

  Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Coconut Chicken Fingers with Bang Bang Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Coconut Chicken Fingers with Bang Bang Sauce

  Add to my favorites

  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Brain FoodPostpartumPregnancy

  This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce.

  https://www.halfbakedharvest.com/coconut-chicken-fingers/

  Coconut Chicken Fingers with Bang Bang Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.halfbakedharvest.com/coconut-chicken-fingers/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  • In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
  • Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
  • Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
  • To make the sauce: combine all ingredients in a bowl.
  • Serve the chicken with limes, green onions, and bang bang sauce for dipping.

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup cornflakes cereal
  • 1 1/2 cup unsweetened shredded coconut
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup sesame seeds
  • 2 each egg beaten
  • 2 tablespoon hot sauce or tamari use preferred taste
  • 2 pound chicken tenderloin
  • extra virgin olive oil for brushing

  For the bang bang sauce:

  • 1/2 cup mayonnaise
  • 1/3 cup Thai sweet chili sauce
  • 2 tablespoon coconut aminos or soy sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic grated
  • 2 teaspoon lime zest

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

  Nutrition

  Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Pumpkin Pie Spiced Roasted Butternut Squash Soup

  $0.00 Cooking Fee

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

  Pumpkin Pie Spiced Roasted Butternut Squash Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Butternut squash, apples, and onions, are roasted together with pumpkin pie spice for depth of flavor and a touch of sweetness.

  Pumpkin Pie Spiced Roasted Butternut Squash Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees.
  • Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
  • Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
  • Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
  • Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

  Notes

  If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup. 

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
  • 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
  • 2 yellow onion medium, peeled and cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 ½ cup vegetable stock

  Optional:

  • 1 cup heavy cream

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

  Nutrition

  Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Caramel Apple Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Caramel Apple Cookies

  Add to my favorites

  Recipe adapted from:

  Buttermilk by Sam

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Nut FreeSoy FreeVegetarian

  Chewy oatmeal cookies made to taste like a caramel apple.

  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

  Caramel Apple Cookies quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  • Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
  • Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
  • Fold in the flour and ground freeze dried apples.
  • Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
  • Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
  • Bake for 10-12 minutes until golden at the edges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • ½ cup unsalted butter
  • ⅔ cup light brown sugar
  • 2 egg yolk large
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats
  • 3.5 ounce all-purpose flour
  • 3/4 ounce freeze dried apple ground into a powder
  • 16 caramel squares

  Cooking Tools Required

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

  Nutrition

  Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  16

  Add to cart