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  Crockpot Balsamic Chicken

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Crockpot Balsamic Chicken

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  Recipe adapted from:

  Pinterest

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

  Dairy FreeEgg FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Let your chef prep this tender and delicious slow cooked chicken, ready for you to enjoy 4 hours later. Macros are for chicken thighs with the skin on. >> Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<

  https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

  Crockpot Balsamic Chicken quantity

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  https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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

  Instructions

  • In a small bowl mix together the first 5 ingredients. Rub spice mixture over chicken.
  • Pour olive oil and garlic in the bottom of slow cooker.
  • Place chicken on top and pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.

  Instructions for Customer:

  • Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<When finished sprinkle with fresh parsley.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoon dried onion
  • 4 clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 10 piece chicken thigh bone in or boneless, skin on or skin off
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Crockpot, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat on the stove top on medium heat or in the microwave on medium power until heated through

  Nutrition

  Calories: 278kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 207mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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  Lean Bison Hamburger Steak

  $0.00 Cooking Fee

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

  Lean Bison Hamburger Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

  Lean Bison Hamburger Steak quantity

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  Instructions

  • In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground bison
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper
  • 3 clove garlic minced
  • ½ cup onion minced
  • 3 tablespoon fresh parsley chopped
  • 3 tablespoon Worcestershire sauce Lea&Perrins for GF

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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  Mushroom and Lentil Ragu Over Spaghetti

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Mushroom and Lentil Ragu Over Spaghetti

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  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 oz sauce + 1.5 cups of cooked pasta

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Mushroom and Lentil Ragu Over Spaghetti quantity

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  https://foxeslovelemons.com/mushroom-lentil-ragu/

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

  Instructions

  • In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
  • Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
  • Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
  • Meanwhile, prepare spaghetti according to package directions.
  • Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Sauce

  • 3 tablespoon extra virgin olive oil
  • 16 ounce white mushroom sliced
  • 7 clove garlic minced
  • 2 carrot medium, chopped
  • 1 green bell pepper chopped
  • 1 yellow onion medium, chopped
  • 3 ounce red wine
  • 2 bay leaf
  • 42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
  • 4 cup water
  • 2 cup brown lentils rinsed and picked through
  • 1⅓ tablespoon dry oregano
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper
  • ⅓ teaspoon crushed red pepper
  • 2 tablespoon fresh basil chopped

  For the Spaghetti

  • 2 pound gluten-free spaghetti or regular spaghetti
  • 2 tablespoon Italian parsley minced
  • parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 541kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 846mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2358IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 6mg

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  Cilantro Lime Jasmine Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Cilantro Lime Jasmine Rice

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  Recipe adapted from:

  Love and Lemons

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This simple but flavorful rice pairs especially well with Shrimp and Vegetable Stir Fry or Green Chili Pork .

  Cilantro Lime Jasmine Rice quantity

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  Instructions

  • Combine the rice, water, and 1/3 of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
  • Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2/3 of olive oil, salt, lime juice, cilantro, and jalapeño. Stir to combine and season to taste.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup jasmine white rice
  • 4 cup water
  • 3 teaspoon extra virgin olive oil
  • 1 cup fresh cilantro chopped
  • 1 each lime juiced and zested
  • 2 clove garlic minced
  • 1 teaspoon Kosher salt adjust to taste
  • 4 sprig scallion finely chopped
  • 1 each jalapeno pepper deseeded and diced

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered, on high heat until warm.

  Nutrition

  Calories: 217kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 95mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

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  Spicy Cookoff Style Chili Beans

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Spicy Cookoff Style Chili Beans

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar Free

  All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!

  Spicy Cookoff Style Chili Beans quantity

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  Instructions

  • Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
  • Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound 90% lean ground beef can sub ground turkey or ground chicken
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 anaheim chili large, seeded and chopped
  • 2 serrano pepper large, seeded and chooped. Omit for less spicy.
  • 5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon dry oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 3 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 quart chicken stock if it's too thick add more stock
  • 30 ounce canned pinto beans drained and rinsed
  • 15 ounce canned kidney beans drained and rinsed

  Cooking Tools Required

  Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  reheat in saucepot for 5 minutes until warmed through

  Nutrition

  Serving: 12oz | Calories: 378kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 1144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 7mg

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  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

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  Rated 5.00 out of 5
  8 servings
  

  Baked Chicken, Broccoli, and Pasta in White Cheddar 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 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  SERVES 8

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce quantity

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  Instructions

  • Steam the brocolli until tender-crisp and set aside.

  To make the white cheddar sauce:

  • Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of flour at a time, whisking well after each addition. Cook for 2-3 minutes, being careful not to brown the roux.
  • Add the warm milk slowly, whisking constantly. When all the milk has been added bring to a boil (keep whisking). Immediately remove from heat, season with salt and pepper.
  • Stir in the heavy cream, then add 1 cup of the white cheddar cheese, whisking to incorporate. Add the remaining cup of cheddar cheese, again whisking until sauce is smooth.

  To assemble:

  • Butter the bottom of a 9x13 inch baking dish with half the butter. Spread the cooked pasta over the bottom of the dish then layer the steamed broccoli florets over the pasta. Lastly add the cooked shredded chicken over the broccoli. Pour the white cheddar sauce, as evenly as possible over the top of the casserole, shifting contents to remove an large air pokets.

  Make the topping:

  • Melt 1 tablespoon butter in a sauté pan. Remove from heat and add the panko bread crumbs. Stir to coast crumbs with butter. Top the casserole evenly with the crumb topping.
  • Bake casserole uncovered at 375 degrees for 30 minutes or until top is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 rotisserie chicken shredded
  • 6 cup broccoli florets steamed
  • 8 ounce bowtie pasta farfalle, cooked al dente
  • 2 tablespoon butter divided
  • 2/3 cup panko breadcrumbs

  For the white cheddar sauce:

  • 5 tablespoon unsalted butter
  • 5 tablespoon all-purpose flour
  • 2 cup whole milk warmed
  • 2 ½ teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup heavy whipping cream
  • 2 cup white cheddar cheese grated

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Mixing bowls, Oven, Pot with lid, Saucepan, Sharp Knives, Spatula, Steamer Basket, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 590kcal | Carbohydrates: 36g | Protein: 36g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1280mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 51mg | Calcium: 331mg | Iron: 1mg

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  Hearty Beef Stew

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Hearty Beef Stew

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This traditional, hearty beef stew features slow-cooked beef, potatoes, carrots, and onions. It's the ultimate in American comfort food!

  Hearty Beef Stew quantity

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

  Instructions

  • Place flour, salt and pepper in a large plastic bag. Add half the stew meat and shake, coating all the pieces. Remove and set aside. Repeat with remaining stew meat. Reserve any flour left in the bag.
  • Meanwhile heat a large soup pot over medium-high heat. Add the oil and cook until meat is browned on all sides, about 10-15 minutes. Try to turn the meat only once during this process. Transfer to a bowl and brown remaining beef. Return meat to pot.
  • Add remaining flour to the meat mixture, cooking for a couple minutes.
  • Add the beef stock, stirring continuously to keep the flour from getting lumpy. Add the Worcestershire sauce, diced onion and bay leaf. Bring to a boil then turn down heat to a simmer. Cover and cook for 1 hour.
  • Add the carrots and potatoes and cook for an additional 30 minutes. Check for tenderness, adjust seasonings if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound stew meat cut into 1½ inch cubes, if not already cut
  • 1/2 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon avocado oil
  • 6 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 onion large, cut into 1 inch dice
  • 1 bay leaf
  • 3 carrot peeled and cut into 1 inch lengths
  • 3 Yukon Gold potato peeled and diced into 1 ½ inch cubes
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 323kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1624mg | Potassium: 1110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3827IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

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  World’s Best Veggie Burger

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  Rated 0 out of 5
  Up to 10 servings
  

  World’s Best Veggie Burger

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 patties

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These delicious veggie burgers are made with whole-food ingredients and no preservatives!

  World’s Best Veggie Burger quantity

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  Ingredients Scale

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

  Instructions

  • Add chickpeas to a large bowl, mash them with a fork. Add the remainder of the ingredients, and mix well.
  • Form into equal sized patties, 2 per serving. Place in the refrigerator for 10-15 minutes to give the patties time to become firm.
  • Heat olive oil in a skillet over medium heat. When hot, place the patties in the skillet and sauté for 4-6 minutes per side.

  Cook Times

  Active Prep20

  Hands-On Cook12

  Hands-Off Cook0

  Passive10

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce canned chickpeas rinsed and drained
  • 1 each red onion large, finely diced
  • 2 each zucchini large, grated
  • 7 ounce white mushroom diced
  • ½ cup fresh cilantro finely chopped
  • ½ cup red wine vinegar
  • 3 tablespoon Sriracha sauce
  • 6 tablespoon tahini
  • 3 teaspoon ground cumin
  • 1 ½ teaspoon garlic powder
  • 2 ½ teaspoon freshly ground black pepper
  • 3 tablespoon flax seeds meal
  • 1 ½ teaspoon sea salt
  • 2 1/2 cup gluten-free quick oats
  • 5 tablespoon extra virgin olive oil

  For sauteing:

  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 408kcal | Carbohydrates: 41g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Sodium: 472mg | Potassium: 648mg | Fiber: 12g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 5mg

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  Roasted Butternut Squash Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Butternut Squash Soup

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.

  Roasted Butternut Squash Soup quantity

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

  Instructions

  • Preheat oven to 400o F.
  • In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  • Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  • Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
  • Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
  • 1 Granny Smith apples peeled, sliced and cored
  • 1 yellow onion small, chopped
  • 2 carrot chopped
  • 3 tablespoon avocado oil
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon. ground cumin
  • 1 teaspoon chili powder optional
  • 6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives

  Optional Toppings:

  • 5 tablespoon pumpkin seeds
  • 10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg

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  Clean Diet Sweet and Sour Chicken

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Clean Diet Sweet and Sour Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 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 CarbNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

  Clean Diet Sweet and Sour Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
  • Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
  • Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
  • 5 clove garlic crushed
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1½ teaspoon Kosher salt more or less to taste
  • 2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 orange juiced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 orange sliced
  • 1 red onion large, cut lengthwise into wide strips

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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  Lighter Italian Eggplant Parmesan

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Lighter Italian Eggplant Parmesan

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten-free, too! This dish yields one 9-inch square eggplant Parm, about 8 servings.

  Lighter Italian Eggplant Parmesan quantity

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

  Instructions

  To Roast the Eggplant

  • Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
  • Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
  • Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.

  Make the Tomato Sauce

  • Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
  • Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).

  Assemble

  • When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
  • Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
  • Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
  • Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pounds eggplant about 3 smallish or 2 medium
  • 6 tablespoon extra-virgin olive oil divided
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 yellow onion medium, finely chopped
  • 2 clove garlic pressed or minced
  • 2 ounce tomato paste
  • 28 ounce canned crushed tomatoes preferably the fire-roasted variety*
  • ¼ cup fresh basil roughly chopped, plus additional basil for garnish
  • 1 teaspoon balsamic vinegar
  • Pinch crushed red pepper
  • 6 ounce part-skim mozzarella cheese freshly grated, 1 ½ cups, packed
  • 2 ounce Parmesan cheese about 1 cup, freshly grated

  Cooking Tools Required

  Baking Pan, Baking sheet, Measuring cups and spoons, Mixing bowls, Saucepan

  Reheating/Serving Instructions

  Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

  Nutrition

  Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 2mg

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  Spicy Coconut Chicken Thai Curry

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  Rated 2.00 out of 5
  Up to 10 servings
  

  Spicy Coconut Chicken Thai Curry

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  Rated 3 out of 5 based on 6 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This Chicken Thai curry contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

  Spicy Coconut Chicken Thai Curry quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large skillet over medium-high heat.
  • Season sliced chicken with Kosher salt and pepper.
  • When the pan is warm, add half the coconut oil and cook the chicken pieces until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • Clean the pan and return to medium-high heat. Add the remaining coconut oil, garlic and ginger and cook until fragrant but not browned, about 1 minute. Add in all the vegetables and season with additional Kosher salt and ground pepper to taste. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally.
  • Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly.
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thighs thinly sliced, about 1 ½ inches long
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 4 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears or strips
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion sliced
  • 2/3 pound onion cut into thin slivers
  • 1 tablespoon fresh ginger finely grated
  • 5 clove garlic chopped
  • 1 tablespoon red thai curry paste or more to taste, if using green curry pase, use less as it's more spicy
  • 28 ounce canned full-fat coconut milk for 10 servings use 2 cans

  FOR GARNISH - OPTIONAL

  • 1 teaspoon crushed red pepper
  • 2 tablespoon fresh cilantro chopped
  • 2 each lime cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 374kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg

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  Italian Wedding Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Italian Wedding Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Nut FreeRefined Sugar FreeSoy Free

  This classic Italian soup contains tasty little pork-beef meatballs, vegetables, and baby spinach leaves.

  Italian Wedding Soup quantity

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  Ingredients Scale

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

  Instructions

  • To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  • Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
  • While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meatballs:

  • 16 ounce ground beef
  • 16 ounce ground pork
  • ¾ cup plain breadcrumbs
  • 1 bunch Italian parsley chopped
  • 1 tablespoon fresh oregano minced
  • ¾ cup parmesan cheese finely grated
  • 2 egg
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

  For the soup:

  • 2 tablespoon extra virgin olive oil
  • 2 carrot medium, diced
  • 1 yellow onion large, diced
  • 2 stalk celery diced
  • 6 clove garlic finely chopped
  • 12 cup low-sodium chicken broth
  • 1 cup dry orzo pasta
  • 8 ounce fresh spinach

  For serving:

  • 1 cup parmesan cheese grated

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg

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  Chicken Marsala with Polenta

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  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Chicken Marsala with Polenta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Pan fried chicken breasts smothered in sautéed mushrooms, onions, garlic and dry marsala wine served over polenta.

  Chicken Marsala with Polenta quantity

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  Ingredients Scale

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
  • Meanwhile, cut the polenta tube into rough chunks and place it in a large saucepan. Using a potato masher, mash the polenta over medium heat until it has the consistency of mashed potatoes. Add warm cream, stirring constantly, until desired consistency is reached. Mix in parmesan cheese and season with salt and pepper. Set aside.
  • Taste sauce and adjust seasonings. Plate polenta and top with chicken marsala. Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

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

  For Sauce:

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

  For Serving:

  • 2 pound tubed polenta cut into rough chunks
  • 1/2 cup heavy whipping cream warmed, more or less to desired consistency
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  For Garnish:

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

  Cooking Tools Required

  12-inch saute pan, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 438kcal | Carbohydrates: 22g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 527mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

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  Clean Diet Strawberry Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Clean Diet Strawberry Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

  Clean Diet Strawberry Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
  • Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  • Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
  • Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

  Notes

  Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 tablespoon coconut oil for greasing the muffin tin

  Dry ingredients:

  • 2 cup almond flour super fine
  • ½ teaspoon baking soda
  • 1/8 teaspoon Kosher salt

  Wet ingredients:

  • 3 egg large
  • 1/4 cup honey
  • 1 tablespoon coconut oil melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

  Fold in:

  • 1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

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  Pork Chili Verde

  $0.00 Cooking Fee

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

  Pork Chili Verde

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 23 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbReduced FatRefined Sugar FreeSoy Free

  Traditional Mexican stew of pork, chilis and tomatillos. Great with Mexican rice and refried beans.

  Pork Chili Verde quantity

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  Ingredients Scale

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

  Instructions

  • Turn on broiler to highest setting (alternatively can use cast iron pan or grill). Place chilis, tomatoes and tomatillos on baking sheet. Coat with a little oil and sprinkle with salt and pepper. Place under broiler and cook until charred turning to cook all sides
  • While charring vegetables, heat a large stockpot and add oil. When oil is hot add pork, onions and garlic and cook for 5 to 10 minutes stirring occasionally to ensure even cooking.
  • When charred remove vegetables from oven and place chilis in paper bag or plastic bag to steam for a few minutes. While waiting to steam place herbs, tomatoes and tomatillos in blender.
  • Remove chilis from bag and remove stems and skins. Add to blender. Blend until liquefied. Add to pork and let simmer for 50 minutes or until pork is tender.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or lard
  • 3 Anaheim chili large
  • 2 jalapeno pepper large
  • 1 tomato large, halved
  • 1 pound tomatillo husks removed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 clove garlic minced
  • `1 cup onion diced
  • 3 pound boneless pork shoulder trimmed of fat and cubed
  • ¼ cup fresh oregano about 1/2 bunch
  • 1 cup Italian parsley about 1 bunch
  • 1 cup fresh cilantro about 1 bunch

  Cooking Tools Required

  Blender, Cutting board, Grill, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  reheat in sauce pot until warm about 5 minutes

  Nutrition

  Calories: 222kcal | Carbohydrates: 8g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 368mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg

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  Chef John’s Quiche Lorraine

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  Rated 0 out of 5
  8 servings
  

  Chef John’s Quiche Lorraine

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  Recipe adapted from:

  Allrecipes/Chef John

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut Free

  Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

  Chef John’s Quiche Lorraine quantity

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  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
  • Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
  • Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce the oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
  • Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  • Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
  • Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 round frozen pie crust dough for 9-inch pie plate
  • 8 slice bacon cut into 1 inch pieces
  • ½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
  • ½ cup onion chopped
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 pinch cayenne pepper
  • 3 egg large
  • 2 egg yolk
  • 1 cup heavy whipping cream
  • ¾ cup milk
  • 1 teaspoon fresh thyme chopped
  • 6 ounce Gruyere cheese shredded

  Cooking Tools Required

  9 inch Pie Dish, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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  Queso Fresca Cheese Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Queso Fresca Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  David Long

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeGluten FreeNut Free

  Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

  Queso Fresca Cheese Enchiladas with Red Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
  • Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 bunch green onion dice
  • 1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
  • 8 ounce Queso Fresca cheese
  • 16 ounce sour cream

  For Serving

  • 10 corn tortilla medium or as many as you can fill in the pan
  • 1 bunch fresh cilantro chopped
  • 2.2 ounce canned sliced black olives
  • 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

  Cooking Tools Required

  Baking Pan, Potato Masher, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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  Ground Beef Stroganoff

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Ground Beef Stroganoff

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 1/2 ounce

  Nut FreeSoy Free

  This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

  Ground Beef Stroganoff quantity

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  Ingredients Scale

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

  Instructions

  • Cook eggs noodles according to package directions. Set aside.
  • Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
  • Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
  • Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
  • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
  • Add wine and bring to a boil, simmer for 1 minute.
  • Add 1/2 the milk, cooke for an additional minute or 2.
  • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married.
  • Taste and season with additional salt if needed.
  • Serve over egg noodles.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon butter
  • 8 ounce white mushroom diced
  • 1 pound 95% lean ground beef
  • 1/2 teaspoon dried thyme
  • 2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • 2 tablespoon all-purpose flour
  • ½ cup dry red wine or 1/2 cup additional stock
  • 1 cup milk divided
  • 1 ½ cup low sodium beef stock
  • 1 teaspoon Worcestershire sauce optional

  For serving:

  • 8 ounce dry egg noodle

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

  Reheating/Serving Instructions

  Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

  Nutrition

  Calories: 352kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 983mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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  Classic Homemade Cornbread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Classic Homemade Cornbread

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Classic Homemade Cornbread quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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  Ingredients Scale

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 3 ½ teaspoon baking powder
  • ⅓ cup avocado oil
  • 1 egg large
  • 1 cup milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through or in the microwave on medium power.

  Nutrition

  Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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