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  Italian Beef Lasagna – 12 servings

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  12 servings
  

  Italian Beef Lasagna – 12 servings

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  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 12 servings quantity

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

  Instructions

  • If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water

  Sauce

  • Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
  • Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
  • Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
  • Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles

  Sauce

  • 2 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 tablespoon garlic sliced
  • 1 pound 85% ground beef
  • 1 pound ground Italian sausage
  • 1 cup carrot shredded
  • 2 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch crushed red pepper
  • 6 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 cup red wine or beef broth, or water
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Filling

  • 30 ounce ricotta cheese about 2 containers
  • 3 cup mozzarella cheese shredded, divided
  • 2 egg large
  • ¾ cup parmesan cheese shredded, divided
  • 1 tablespoon fresh oregano minced, or 1 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

  Nutrition

  Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg

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  12

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  Carrot Ginger Soup with Hazelnut Sage Gremolata

  $0.00 Cooking Fee

  Rated 4.57 out of 5
  Up to 10 servings
  

  Carrot Ginger Soup with Hazelnut Sage Gremolata

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 37 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreePaleoReduced FatVeganVegetarian

  Enjoy this delicious carrot soup with a touch of ginger and gremolata.

  Carrot Ginger Soup with Hazelnut Sage Gremolata quantity

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

  Instructions

  For the Soup

  • Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.

  For the Gremolata

  • Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the Soup

  • 4 pound carrot peeled and chopped or peeled mini carrots chopped
  • 1 1/2 cup red onion chopped
  • 1/4 cup coconut oil
  • 2 tablespoon fresh ginger minced
  • 1/4 cup honey leave out for vegan
  • 1 teaspoon ground nutmeg
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 8 cup cashew milk
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Gremolata

  • 1/2 cup hazelnuts chopped and toasted
  • 1/2 cup sage
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey leave out for vegan
  • 2 dash sherry vinegar
  • 1 cup Italian parsley

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in saucepan over medium low heat until warmed through

  Nutrition

  Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

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  Three Bean Lean Turkey Chili

  $0.00 Cooking Fee

  Rated 4.71 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Three Bean Lean Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  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 FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili is lean yet delicious, and can also be made with 96% ground beef or a lean bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Lean Turkey Chili quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the beans, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 each green bell pepper chopped
  • 1 each jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 2 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans
  • 14 ounce canned red kidney beans
  • 14 ounce canned pinto beans
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 307kcal | Carbohydrates: 28g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 743mg | Potassium: 871mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 5mg

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  Lentil Soup with Collard and Cauliflower

  $0.00 Cooking Fee

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

  Lentil Soup with Collard and Cauliflower

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  Recipe adapted from:

  Cookie+kate

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  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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  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeVeganVegetarian

  This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper. 

  https://cookieandkate.com/best-lentil-soup-recipe/

  Lentil Soup with Collard and Cauliflower quantity

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  https://cookieandkate.com/best-lentil-soup-recipe/

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  Instructions

  • Warm the olive oil in a large pot over medium heat.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil extra virgin
  • 2 onion medium chopped
  • 4 carrot peeled and chopped
  • 1 pound cauliflower half of a medium cauliflower head, cut into florets
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dry thyme
  • 56 ounce canned diced tomatoes lightly drained
  • 2 cup dry lentil picked over and rinsed
  • 8 cup low sodium vegetable broth
  • 4 cup water
  • 1 teaspoon Kosher salt more or less to taste or preference
  • 1 pinch crushed red pepper
  • ½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
  • 2 cup collard greens or kale or spinach, chopped, tough ribs removed
  • 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

  Nutrition

  Calories: 232kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 939mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4660IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 5mg

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  Turkey Fritters

  $0.00 Cooking Fee

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

  Turkey Fritters

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

  Turkey Fritters quantity

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

  Instructions

  • In a large mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
  • After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
  • Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
  • Add the coconut oil to a large skillet set over medium-high heat.
  • Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
  • Garnish with remaining green onions and chopped avocado (optional).

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 each zucchini grated
  • 3 pound 85% lean ground turkey or lean ground beef/chicken
  • 3 teaspoon sea salt
  • 6 tablespoon coconut flour or almond flour
  • 12 stalk green onion sliced
  • 3 each egg
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoon freshly ground black pepper freshly ground
  • 3 tablespoon coconut oil
  • 2 each avocado chopped, optional

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

  Reheating/Serving Instructions

  Heat fritters in a pan set over medium heat until heated through or microwave on medium power.

  Nutrition

  Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

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  Spaghetti with Meat Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spaghetti with Meat Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6-7 oz meat sauce, 5-6 oz cooked spaghetti

  Nut FreeSoy Free

  An Italian-American favorite that the whole family will enjoy! Serve with salad and garlic bread for a complete meal.

  Spaghetti with Meat Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil and butter in a large skillet over medium high heat. Add onion, celery, carrot, and Italian seasoning. Saute several minutes until onions are translucent.
  • Add the ground beef and the Italian sausage, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
  • Add the wine and allow to simmer until most of the liquid is gone.
  • Add the milk and allow to simmer until most of the liquid is gone.
  • Add the tomatoes and simmer an additional 30 minutes, and longer if time allows. Taste and correct for salt.
  • Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
  • Plate and sprinkle with Parmesan cheese.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meat sauce:

  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon butter
  • 1 onion large, finely chopped
  • 3 stalk celery finely chopped
  • 1 carrot large, finely chopped
  • 1 tablespoon Italian seasoning
  • 3/4 pound ground beef
  • 3/4 pound Italian sausage
  • 1.5 cup white wine dry, such as Sauvignon Blanc
  • 1.5 cup whole milk
  • 42 ounce canned whole peeled plum tomatoes chopped with juice

  For the pasta:

  • 1 ½ pound spaghetti cooked al-dente

  For serving:

  • 1 cup Parmesan cheese grated

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave on high power until heated through.

  Nutrition

  Calories: 518kcal | Carbohydrates: 58g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1867mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 3mg

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  Red Lentil Dahl

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Red Lentil Dahl

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  Recipe adapted from:

  Kate Hackworthy

  Rated 4.7 out of 5 based on 47 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.

  https://veggiedesserts.com/red-lentil-dahl/

  Red Lentil Dahl quantity

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  https://veggiedesserts.com/red-lentil-dahl/

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
  • If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
  • Stir in lemon juice and spinach until it wilts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil
  • 3 cup onion diced, about 3 medium
  • 6 clove garlic finely chopped
  • 2 tablespoon fresh ginger peeled and grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 1/2 tablespoon ground turmeric
  • 2 teaspoon garam masala
  • 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
  • 28 ounce canned diced tomatoes for 10 servings, 2 cans
  • 28 ounce canned full-fat coconut milk for 10 servings 2 can
  • 4 cup vegetable stock
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
  • 4 cup fresh spinach leaves

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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  Vegetarian Spinach Lasagna

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  12 servings
  

  Vegetarian Spinach Lasagna

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Egg FreeNut FreeVegetarian

  Classic bestseller vegetarian spinach lasagna, kids love it, everyone loves it! Pair it with fresh chopped Italian salad and garlic bread.

  Vegetarian Spinach Lasagna quantity

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

  Instructions

  NOODLES

  • If not using the oven-ready noodles, cook lasagna noodles according to instructions. Set in cold water to chill.

  SAUCE

  • Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes

  FILLING AND ASSEMBLE

  • Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
  • Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
  • Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
  • Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
  • Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles a whole package, cook to package directions

  Sauce

  • 3 tablespoon extra virgin olive oil
  • 1 cup onion medium diced
  • 3 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 28 ounce canned crushed tomatoes
  • 14 ounce canned fire-roasted crushed tomatoes
  • 3 tablespoon fresh basil chopped
  • 1 teaspoon fresh oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Lasagna

  • 10 ounce frozen spinach
  • 2 cup ricotta cheese
  • 12 ounce cottage cheese
  • 2 tablespoon Italian parsley chopped
  • fresh basil to add on top of the lasagna just before broiling
  • Kosher salt and freshly ground black pepper to taste
  • 18 ounce mozzarella cheese grated
  • avocado oil cooking spray

  Cooking Tools Required

  Can Opener, Colander, Measuring cups and spoons, Oven, Pyrex baking dish, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Nutrition

  Calories: 371kcal | Carbohydrates: 28g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 767mg | Potassium: 462mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3620IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 2mg

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  Side of Plain Pasta

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Side of Plain Pasta

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  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Nut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  When all you need is a simple side to go with any of our delicious main dishes!

  Side of Plain Pasta quantity

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  Ingredients Scale

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

  Instructions

  • Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
  • Drain and cool.

  Cook Times

  Active Prep2

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Kosher salt
  • 20 ounce dry pasta

  Cooking Tools Required

  Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg | Phosphorus: 107mg

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  Lemon Rosemary Chicken

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

  Lemon Rosemary Chicken

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Bright and tangy dish perfect with roast vegetables

  Lemon Rosemary Chicken quantity

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  Ingredients Scale

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  Instructions

  • Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
  • In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
  • Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
  • Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
  • Garnish with fresh rosemary and lemon slices if desired and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin-on chicken thigh or breasts
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic minced

  Sauce

  • 1/2 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 2 tablespoon honey
  • 2 tablespoon fresh rosemary fresh, chopped. Do not use dried
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 whole lemon optional: fresh rosemary and lemon slices for garnish
  • 1 sprig fresh rosemary

  Cooking Tools Required

  Mixing bowls, Oven, Pyrex baking dish, Top Stove

  Reheating/Serving Instructions

  Heat in saute pan for 5 minutes until warmed through

  Nutrition

  Calories: 311kcal | Carbohydrates: 5g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 339mg | Potassium: 266mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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  Creamy Zucchini Soup with Walnuts and Dill

  $0.00 Cooking Fee

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

  Creamy Zucchini Soup with Walnuts and Dill

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  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.

  https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

  Creamy Zucchini Soup with Walnuts and Dill quantity

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  https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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  Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
  • Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
  • Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
  • Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
  • Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil divided
  • 2 each onion medium, chopped
  • 4 clove garlic quartered
  • 3.5 pound zucchini halved lengthwise and sliced thin
  • 6 cup vegetable broth
  • 1 ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoon fresh dill or half the quantity dried, plus more for serving
  • 3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
  • 5 tablespoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

  Nutrition

  Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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  Pulled Tandoori Chicken

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

  Pulled Tandoori Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

  Pulled Tandoori Chicken quantity

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  Ingredients Scale

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  Instructions

  For the pulled chicken:

  • Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
  • Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.

  For the tandoori sauce:

  • Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
  • Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound boneless skinless chicken breast each cut in half
  • 8 cup chicken stock
  • 1 each onion finely chopped
  • 4 clove garlic minced
  • 1/2 teaspoon sea salt more or less to taste

  For the tandoori sauce

  • 1 cup canned lite coconut milk lite fat
  • 1/2 teaspoon sea salt more or less to taste
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
  • 2 teaspoon ground cumin
  • 2 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

  Nutrition

  Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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  Meatballs in Roma Tomato Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Meatballs in Roma Tomato Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 20 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 meatballs

  Nut Free

  These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta (optional for this dish), or placed in a french roll and topped with shredded mozzarella cheese for a meatball sandwich. In addition, they freeze well for future use.

  Meatballs in Roma Tomato Sauce quantity

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  Ingredients Scale

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  Instructions

  • Cook pasta according to package directions, if using.
  • Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
  • To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
  • Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
  • Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
  • Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound ground beef
  • 2 slice white bread crust trimmed off, torn into small pieces
  • ½ cup milk
  • 2 egg lightly beaten
  • ½ cup onion finely chopped
  • 2 tablespoon Italian parsley finely chopped
  • ⅓ cup parmesan cheese grated
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup plain breadcrumbs spread on a plate
  • 3 tablespoon extra virgin olive oil such as lard or avocado
  • 56 ounce canned whole peeled tomatoes preferably Roma, roughly chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Optional:

  • 1 1/2 pound spaghetti cooked according to package directions

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on high until meatballs are heated through.

  Nutrition

  Calories: 361kcal | Carbohydrates: 12g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

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  Oven Roasted Aloo Gobi (Cauliflower and Potato)

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Oven Roasted Aloo Gobi (Cauliflower and Potato)

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  Recipe adapted from:

  Meeta Arora

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  Cauliflower and potatoes are tossed with traditional Indian spices, then oven roasted for maximum flavor.

  https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

  Oven Roasted Aloo Gobi (Cauliflower and Potato) quantity

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  https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400F.
  • In a large bowl, add the cauliflower florets, potatoes, onions, tomatoes, oil and all spices. Mix until well combined.
  • Spread the spiced cauliflower and potatoes on a baking tray or a large oven-safe ceramic baking dish in a single layer.
  • Bake for 25-30 minutes until they are well cooked and tender inside. Sprinkle the lime juice and adjust spices. Transfer to a serving bowl and enjoy.

  Notes

  Low Carb or Keto Variation: Skip potatoes.
  Ginger: I skipped ginger in this recipe, but you can add grated ginger while adding the spices if you like.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound cauliflower crowns, cut into florets
  • 3 each Yukon gold potato peeled, cut into small cubes (about 1 cup)
  • 1 1/2 cup onion sliced
  • 1 1/2 cup tomato chopped
  • 4 tablespoon avocado oil
  • 4 clove garlic chopped
  • 1 1/2 teaspoon ground cumin (jeera powder)
  • 1 1/2 teaspoon ground turmeric (haldi powder)
  • 2 teaspoon ground coriander (dhaniya powder)
  • 1 1/2 teaspoon Kashmiri red chili powder or cayenne
  • 2 teaspoon Kosher salt more or less to taste

  For garnish:

  • 2 teaspoon lime juice
  • 1 bunch fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through or in the microwave until heated through.

  Nutrition

  Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 499mg | Potassium: 602mg | Fiber: 4g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 1mg

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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  
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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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  Recipe adapted from:

  Empower Fitness

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.

  https://empoweronlinecoaching.com/

  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies quantity

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  https://empoweronlinecoaching.com/

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  Instructions

  • Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
  • Season salmon with salt and pepper. Let sit while you prepare the asparagus.
  • Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
  • Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
  • Remove the salmon fillets from the skillet and set aside to a plate.
  • In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
  • Meanwhile, heat cooked rice as per instructions.
  • Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
  • Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 65 ounce wild Alaskan salmon fillet
  • 5 red onion
  • 58 ounce Tilda pure Basmati steamed rice
  • 45 ounce asparagus
  • 60 piece cherry tomato
  • 20 teaspoon salted butter
  • 2 lemon sliced
  • 10 clove garlic pressed
  • 10 teaspoon fresh lemon juice
  • 20 pinch Italian parsley chopped
  • avocado oil cooking spray 1-2 seconds

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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  Benihana® Style Fried Rice

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  6 servings
  

  Benihana® Style Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2/3 cup

  Dairy FreeGluten FreeNut FreeRefined Sugar FreeVegetarian

  SERVES 6

  Benihana® Style Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
  • Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
  • Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
  • Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package directions
  • 2 teaspoon avocado oil
  • 2 each egg
  • 4 each white mushroom thinly sliced
  • ¼ cup green onion thinly sliced
  • 1 tablespoon soy sauce
  • 2 tablespoon butter

  Optional:

  • 2 teaspoon sesame seeds

  Cooking Tools Required

  12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Creamy Tuscan White Bean & Kale Soup

  $0.00 Cooking Fee

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

  Creamy Tuscan White Bean & Kale Soup

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  Recipe adapted from:

  Minimalist Baker

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cups

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.

  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

  Creamy Tuscan White Bean & Kale Soup quantity

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  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
  • Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
  • Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
  • Serve warm garnished with thinly sliced basil.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive5

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
  • 1 yellow onion large, diced
  • 3 carrot medium carrots, diced
  • 4 stalk celery large stalks, diced
  • 1 teaspoon sea salt divided, more or less to taste
  • 1 teaspoon freshly ground black pepper divided, more or less to taste
  • 3 tablespoon tomato paste
  • 8 clove garlic minced
  • ½ teaspoon crushed red pepper more or less to taste
  • 2 tablespoon fresh rosemary chopped, or thyme
  • 2 teaspoon dried basil
  • 6 cup low-sodium vegetable broth
  • 60 ounce canned cannellini beans drained and rinsed
  • 30 ounce canned diced tomatoes
  • 4 ounce kale chopped, or baby spinach
  • 2 tablespoon balsamic vinegar
  • 1.5 cup canned full-fat coconut milk

  Optional (for serving):

  • 1 bunch fresh basil chiffonade

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

  Nutrition

  Calories: 340kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 1235mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4522IU | Vitamin C: 23mg | Calcium: 215mg | Iron: 8mg

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  Chicken Tikka Masala (Pressure Cooker)

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Chicken Tikka Masala (Pressure Cooker)

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  Recipe adapted from:

  Meeta Arora

  Rated 4.7 out of 5 based on 28 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy Free

  This pressure cooker Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken tikka masala is so delicious, you will not consider take-out again. Serve with basmati rice for a complete meal.

  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

  Chicken Tikka Masala (Pressure Cooker) quantity

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  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

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  Ingredients Scale

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

  Instructions

  • Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
  • Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
  • Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
  • Add water and deglaze the pot making sure nothing is stuck to the bottom.
  • Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
  • Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
  • Add cream, fenugreek leaves and stir well. Garnish with cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive15

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast

  For marinade:

  • 1/2 cup plain Greek yogurt
  • 1 1/2 tablespoon fresh ginger grated
  • 3 clove garlic minced
  • 1 lime juiced
  • 2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric Haldi powder
  • 2 teaspoon garam masala
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference

  For the sauce:

  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric
  • 4 tablespoon ghee or butter divided
  • 2 cup onion finely diced
  • 2 teaspoon fresh ginger grated
  • 3 clove garlic minced
  • 15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
  • 1 cup water
  • 1 cup heavy cream
  • 2 tablespoon dried fenugreek

  For garnish:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 355kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg

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  Banana Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Banana Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 slice

  Gluten FreeNut FreeSoy FreeVegetarian

  This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

  Banana Bread quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
  • In a large bowl whisk together the dry ingredients and set aside.
  • In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
  • Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
  • Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • ½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

  Wet ingredients:

  • 3 ripe banana mashed
  • ¼ cup plain Greek yogurt
  • 2 egg large, lightly beaten
  • 6 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract

  Optional:

  • 1 cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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  Decadent Pork Medallions in Mushroom Sauce

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  Up to 10 servings
  

  Decadent Pork Medallions in Mushroom Sauce

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  Recipe adapted from:

  Jen Stone

  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Egg FreeGluten FreeNut FreeSoy FreeWhole 30

  A whole 30 meal that can be enjoyed no matter your diet. A fantastic dish that brings joy to the palate.

  http://Thehealthyfoodie.com

  Decadent Pork Medallions in Mushroom Sauce quantity

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  http://Thehealthyfoodie.com

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  Ingredients Scale

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

  Instructions

  • Slice pork into equal sized medallions, about 1-1/2 in thick
  • Salt and pepper the pork
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(cast iron is best)
  • When pan is hot enough, add pork and cook 4 minutes each side until they develop a nice crust. Don’t move them, allow the sear to happen
  • Remove pork to a plate
  • Add mushrooms to skillet and cook
  • Stir often until they become golden brown
  • Add more ghee if necessary
  • Once mushrooms are cooked, add fresh herbs and stock
  • Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)
  • Cook until thickened about 1 minute
  • Add pork back into pan, along with any juice on plate
  • Spoon sauce over pork
  • Turn off heat and allow pork to sit in sauce 5 minutes, then serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/4 pound pork tenderloin
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon freshly ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave at low setting for 3-5 minutes until 165 degrees F

  Nutrition

  Calories: 288kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 457mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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