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  Cookie Dough Greek Yogurt

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Cookie Dough Greek Yogurt

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 45 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

  Cookie Dough Greek Yogurt quantity

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  Instructions

  • In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce 2% Greek yogurt
  • 10 teaspoon peanut butter
  • 10 tablespoon honey or sweetener of choice
  • 5 teaspoon pure vanilla extract

  Optional Toppings:

  • 2½ teaspoon almond extract 1/2 teaspoon per serving
  • 10 teaspoon dark chocolate chips 1 teaspoon per serving

  Cooking Tools Required

  Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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  Turkey Meatloaf

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  Rated 5.00 out of 5
  8 servings
  

  Turkey Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

  Turkey Meatloaf quantity

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
  • Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% lean ground turkey

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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  Honduran Coconut Rice and Beans

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Honduran Coconut Rice and Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: about 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.

  http://www.ForkandKnifeCreations.com

  Honduran Coconut Rice and Beans 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 coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
  • Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
  • Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
  • Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
  • Stir in beans and cilantro; let sit 10 minutes before serving.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 4 clove garlic chopped
  • 1/2 cup onion finely chopped
  • 1/2 cup bell pepper finely chopped
  • 4 cup long grain rice
  • 4 cup vegetable stock
  • 28 ounce canned full-fat coconut milk
  • 2 teaspoon Kosher salt
  • 28 ounce canned black beans or red beans, rinsed and drained
  • 1/2 cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat, covered in microwave on high power until heated through.

  Nutrition

  Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

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  Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

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  Rated 4.33 out of 5
  Up to 10 servings
  

  Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Gluten FreeKetoLower CarbPaleoSoy Free

  This classic dish is served throughout the Carribean, Central America, and Spain. Pair with white rice and black beans for a traditional complete meal.

  http://www.ForkandKnifeCreations.com

  Cuban Ropa Vieja (Shredded Beef in Tomato Sauce) quantity

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  http://www.ForkandKnifeCreations.com

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  Instructions

  • Season flank steak with kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot add 1 tablespoon of the oil.
  • Sear steak on both sides until nicely browned, about 4 minutes per side. Reserve on a plate.
  • Add remaining oil to the pot, then add garlic, sautéing for just a minute.
  • Next add the onions and bell peppers.
  • Once the vegetables are soft add the allspice, oregano, and cumin. Saute for another minute.
  • Stir in the wine and let simmer for a couple minutes.
  • Add the remaining ingredients through to the celery.
  • Return meat to pot, cover, bring to a boil. Turn heat down to a simmer and cook for 1 hour, until meat is tender and shreds easily with a fork.
  • Remove bay leaf, carrot, and celery from pot and discard.
  • Remove beef from pot and shred using 2 forks. Return beef to pot and turn heat up to medium.
  • Stir in the olives and parsley. Simmer an additional 5 minutes. Adjust seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ pound flank steak
  • Kosher salt and freshly ground black pepper
  • 3 tablespoon avocado oil divided
  • 6 clove garlic large, chopped
  • 1 yellow onion sliced lengthwise
  • 2 orange bell pepper thinly sliced lengthwise
  • ½ teaspoon ground allspice
  • 1 teaspoon dry oregano
  • 1 teaspoon ground cumin
  • ½ cup dry white wine or red wine
  • 1 tablespoon tomato paste
  • 14 ounce canned diced tomatoes in juice
  • 1 cup beef stock
  • 1 bay leaf
  • 1 carrot halved
  • 1 stalk celery halved
  • ½ cup pitted Greek olive
  • ¼ cup Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave on full power until heated through.

  Nutrition

  Calories: 243kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 293mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2006IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 3mg

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  Old Fashioned Meatloaf

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Old Fashioned Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

  Old Fashioned Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
  • Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% ground beef

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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  Baked Rigatoni with Italian Sausage and Mozzarella

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella

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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: 8 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

  Baked Rigatoni with Italian Sausage and Mozzarella quantity

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  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  Cooking Tools Required

  12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 747kcal | Carbohydrates: 69g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1693mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 413mg | Iron: 5mg

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  Cajun Gumbo

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Cajun Gumbo

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeRefined Sugar FreeSoy Free

  A classic Southern dish, this Cajun Gumbo is made from chicken breast and andouille sausage, simmered in a flavorful roux-thickened broth. Goes great with a side of Dirty Rice.

  Cajun Gumbo quantity

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  Ingredients Scale

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

  Instructions

  • Heat 1/4 cup of the vegetable oil in a large sautee pan.
  • Add the chicken and sausage; saute 3 minutes. Reserve
  • Add the remaining vegetable oil and turn heat on low. Stir in flour and sautee the roux for 10 to 15 minutes on medium/low until its dark brown, stirring often
  • Add celery, onion, red bell pepper, green bell pepper and sautee in the roux for 5 minutes.
  • Add chile powder and chopped garlic and sautee 2 more minutes.
  • Add chicken broth, gumbo file powder and bay leaves, while stirring.
  • Add reserved chicken and sausage, bring to a simmer over medium heat and hold for 20 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 1/2 pound andouille sausage diced
  • 1/2 cup avocado oil
  • 1 cup all-purpose flour
  • 4 stalk celery small dice
  • 1 yellow onion large, small dice
  • 1 red bell pepper small dice
  • 1 green bell pepper small dice
  • 1 tablespoon chile powder
  • 4 clove garlic chopped
  • 8 cup chicken broth
  • 2 teaspoon gumbo file powder
  • 2 bay leaf

  Cooking Tools Required

  12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave on high for 45 seconds

  Nutrition

  Calories: 468kcal | Carbohydrates: 15g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1358mg | Potassium: 656mg | Fiber: 2g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 2mg

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  Vegan Creamy Mushroom Soup

  $0.00 Cooking Fee

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

  Vegan Creamy Mushroom Soup

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $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.
  
  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 FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This creamy mushroom soup is also low carb, dairy free, vegan, paleo, Whole30 and keto friendly. 

  Vegan Creamy Mushroom Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion and saute for several minutes, or until soft and translucent.
  • Add the garlic and saute another minute.
  • Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
  • Mix the tapioca flour with the vegetable stock and add to the pot.
  • Add the almond milk and coconut aminos.
  • Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
  • Season with salt and pepper.
  • Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
  • Ladle into bowls and garnish with parsley if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 yellow onion large diced
  • 6 clove garlic minced
  • 3 pound cremini mushroom sliced
  • 1 teaspoon dry thyme or x 3 quantity for fresh thyme
  • 5 tablespoon tapioca flour
  • 6 cup vegetable stock
  • 2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
  • 2 tablespoon coconut aminos
  • 1/2 teaspoon Kosher salt more or to less to taste or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon Italian parsley chopped, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.

  Nutrition

  Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 823mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

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  Strawberry Oat Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Strawberry Oat Muffins

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  Recipe adapted from:

  Cookie + Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Nut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! They’re made with whole grains. Yields 12 muffins.

  Strawberry Oat Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray.
  • In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
  • In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
  • Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • NOTES
  • STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
  • *GREEK YOGURT NOTE: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
  • MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 ¾ cup white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅓ cup extra virgin olive oil
  • ⅓ cup maple syrup
  • 2 egg preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoon pure vanilla extract
  • 16 ounce strawberry 2 cups hulled and diced, you may not need the entire 16 ounces

  Cooking Tools Required

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

  Reheating/Serving Instructions

  STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

  Nutrition

  Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg

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  Lemon Blueberry Cottage Cheese Protein Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Lemon Blueberry Cottage Cheese Protein Muffins

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  These mostly traditional blueberry muffins get an extra does of protein via the addition of cottage cheese and protein powder.

  http://macrosinc.net

  Lemon Blueberry Cottage Cheese Protein Muffins quantity

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  http://macrosinc.net

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350
  • Spray muffin pans for 24 muffins, or line with muffins liners.
  • In large mixing bowl mix flour, protein powder, baking powder, salt, baking soda and nutmeg and set aside
  • In a second large bowl mix butter and sugar for 2 minutes until smooth
  • Mix eggs in to the second bowl until smooth
  • Mix cottage cheese, almond milk, and lemon juice in to the second bowl
  • Prr the wet ingredients from the second bowl over the dry mixed ingredients in the first bowl and gently mix or fold together
  • Fold in blueberries
  • Divide mixture evenly into paper lined or greased standard muffin tin (12)
  • Bake 22 minutes at 350 degrees

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/3 cup whey protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 2/3 cup cottage cheese
  • 1/2 cup almond milk
  • 1 lemon juiced
  • 2/3 cup fresh blueberries

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve cold or room temperature

  Nutrition

  Calories: 141kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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  Denver Omelet Breakfast Muffins

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  12 servings
  

  Denver Omelet Breakfast Muffins

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  Recipe adapted from:

  Alyssa Rivers

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Gluten FreeRefined Sugar FreeSoy Free

  These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!

  https://therecipecritic.com/denver-omelet-breakfast-muffins/

  Denver Omelet Breakfast Muffins quantity

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  https://therecipecritic.com/denver-omelet-breakfast-muffins/

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

  Instructions

  • Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  • In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
  • Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • ½ cup yellow onion chopped
  • 1 cup green bell pepper chopped
  • 1 cup ham chopped
  • 1 cup shredded cheddar cheese
  • 8 egg
  • ½ cup half and half
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

  Nutrition

  Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg

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  Sweet Potato Brownies

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  Rated 5.00 out of 5
  16 servings
  

  Sweet Potato Brownies

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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: 1 brownie

  Dairy FreePaleoRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

  Sweet Potato Brownies quantity

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  Ingredients Scale

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

  Instructions

  • Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
  • In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
  • Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
  • Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
  • Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
  • Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
  • Let cool and cut into 16 squares.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  Whisk together:

  • 4 tablespoon unsweetened cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

  Melt:

  • 4 ounce dark chocolate chopped
  • 1 tablespoon coconut oil

  Microwave:

  • 1 yam or sweet potato

  Process:

  • 4 tablespoon maple syrup
  • 3 egg
  • 1 tablespoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

  Reheating/Serving Instructions

  Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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  Chicken Shawarma with Homemade Tahini Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  Alan’s Famous Breakfast Frittata

  $0.00 Cooking Fee

  Rated 3.75 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Alan’s Famous Breakfast Frittata

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  Recipe adapted from:

  Alan Skversky

  Rated 4 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy Free

  This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

  Alan’s Famous Breakfast Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
  • In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
  • Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
  • Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
  • Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
  • Bake for 45-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 bunch asparagus chopped into one-inch lengths
  • 12 egg large
  • 16 ounce egg white
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 85% lean ground turkey
  • 1 white onion small dice
  • 1 red bell pepper diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound fresh spinach roughly chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes or until heated through.

  Nutrition

  Calories: 150kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 758mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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  Kung Pao Chicken with Cauliflower Rice

  $0.00 Cooking Fee

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

  Kung Pao Chicken with Cauliflower Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks. This version is low sodium, low carb, Paleo, Keto, Whole 30, heart healthy, and diabetes friendly!

  Kung Pao Chicken with Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the coconut aminos to taste.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Make the cauliflower rice:

  • Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

  Cook Times

  Active Prep22

  Hands-On Cook13

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast diced

  Marinade for chicken:

  • 4 tablespoon coconut aminos
  • 1 tablespoon apple cider vinegar
  • 4 tablespoon almond flour
  • 1 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 4 small dried red chiles roughly chopped, seeds removed optional
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 1/2 cup green onion cut into 1/2 inch lengths
  • 4 tablespoon coconut aminos
  • 1 cup unsalted roasted peanuts

  For the cauliflower rice:

  • 33 ounce frozen riced cauliflower
  • 2 clove garlic minced
  • 2 teaspoon avocado oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 336kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 2mg

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  Chicken Marsala with Penne Pasta

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Marsala with Penne Pasta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine served over pasta.

  Chicken Marsala with Penne Pasta 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 cook 1 pound of penne pasta according to package directions.
  • Taste sauce and adjust seasonings.
  • Serve chicken mushrooms onions and sauce over the top of the pasta.
  • Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

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

  For Sauce:

  • 4 tablespoon 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 chicken stock

  For Serving:

  • 1 pound penne pasta

  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, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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  Vegetarian Breakfast Burritos

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Breakfast Burritos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, and cheese, are a great way to start the day. Freeze them and you have a meal ready to go any day of the week! Refrigerate for 4-5 days and/or freeze for up to 3 months.

  Vegetarian Breakfast Burritos quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
  • Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
  • Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
  • On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
  • If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

  To freeze burritos:

  • Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 egg beaten
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 stalk green onion thinly sliced
  • 1 red bell pepper diced
  • 1¼ cup cheddar cheese shredded
  • 10 flour tortilla burrito size
  • avocado oil cooking spray
  • hot sauce optional

  Cooking Tools Required

  Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

  To heat burritos in the oven: Transfer burritos to the refrigerator the night before. Bake in foil at 425 degrees for 20 minutes, turning halfway through baking time. Remove foil and bake uncovered for 5 additional minutes.

  To heat burritos in the microwave: Transfer burritos to the refrigerator the night before. Remove the burrito from the foil and place it on a microwave-safe dish. Cover with a paper towel and microwave for 1 minute. Turn then cook an additional minute or until heated through. Let stand 2 minutes before eating.

  Nutrition

  Calories: 247kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 854mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 2mg

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  Classic Chicken Soup

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

  Classic Chicken 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: 12 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

  Classic Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add pepper; stir in parsley. Adjust seasonings if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 4 cup low sodium chicken stock
  • 1 cup water
  • 1 pound boneless skinless chicken breast
  • 1 each large carrot
  • 2 rib celery
  • ⅓ teaspoon freshly ground black pepper
  • 2 teaspoon Italian parsley chopped

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

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

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  Parmesan Herb Scones

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  Rated 0 out of 5
  8 servings
  

  Parmesan Herb Scones

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 scone

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

  Parmesan Herb Scones 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 and pre-heat oven to 425 degrees.
  • Whisk together all the dry ingredients.
  • Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
  • Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
  • Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 1/3 cup Parmesan cheese grated
  • 2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)

  Ingredients:

  • 4 tablespoon unsalted butter cold, cut into cubes
  • ¾ cup heavy whipping cream
  • 1 egg
  • 1 tablespoon water

  For brushing on top:

  • 1 tablespoon heavy whipping cream

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

  Nutrition

  Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

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  Plain Long Grain Brown Rice

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  Rated 0 out of 5
  6 servings
  

  Plain Long Grain Brown Rice

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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: 3/4 cup

  Dairy FreeEgg FreeGluten Free

  Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

  Plain Long Grain Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain brown rice
  • 2 1/2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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

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  6

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