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  Date Balls

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Date Balls

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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: 2 balls

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

  Date Balls quantity

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  Ingredients Scale

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

  Instructions

  • Soak the dates in hot water for a few minutes to soften.
  • Drain and squeeze out excess water.
  • Place the pecans, almond meal, and cocoa in a food processor, until finely ground
  • Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
  • Remove the dough ball from the food processor. Taste and add any other flavors you want
  • Roll the dough into 20 small balls.
  • Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
  • Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 34 ounce pitted Medjool date
  • 1 cup pecans or you can use any kind of nuts that you like
  • 1 1/2 cup almond meal or any other finely ground nuts
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
  • 1 teaspoon sea salt (or to taste)

  Optional

  • 1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

  Cooking Tools Required

  Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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  Unstuffed Cabbage and Turkey Soup

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

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 ounce

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

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

  Unstuffed Cabbage and Turkey Soup quantity

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • avocado oil cooking spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Sautéed Zucchini and Cherry Tomatoes

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

  Sautéed Zucchini and Cherry Tomatoes

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  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

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

  Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

  Sautéed Zucchini and Cherry Tomatoes quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil over medium heat in a large sauté pan or a large pot. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each red onion small diced
  • 2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
  • 2 pound grape tomato or cherry tomatoes, halved
  • 4 clove garlic minced
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh basil chopped plus more for garnish if desired

  Cooking Tools Required

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

  Nutrition

  Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 478mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

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  Ayurvedic Cream of Asparagus Soup

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  Up to 10 servings
  

  Ayurvedic Cream of Asparagus Soup

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurvedic Cream of Asparagus Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a large sauce pan over medium high heat.
  • Add the asparagus and fennel and saute for about 5 minutes
  • Pour in the stock and water and bring to boil then simmer for about 10 minutes
  • Transfer the soup to a blender, add the cream and blend until smooth
  • Return to the pan to gently warm. Serve with sliced almonds.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil or ghee
  • 2 pound asparagus
  • 2 teaspoon dried marjoram
  • 8 cup vegetable stock
  • 2 cup filtered water
  • 4 tablespoon cashew cream or organic cream
  • 2 teaspoon Kosher salt
  • 1 cup sliced almonds optional for serving
  • 2 bulb fennel large, thinly sliced

  Cooking Tools Required

  Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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  Warm Lentil Salad

  $0.00 Cooking Fee

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

  Warm Lentil Salad

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  The gourmet lentil

  Warm Lentil Salad quantity

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  Ingredients Scale

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  Instructions

  • In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
  • Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
  • Bring to a simmer and let cook until soft.
  • Once done, add in tarragon and zest, stir.
  • Before serving, fold in arugula.
  • Serve with a lemon wedge

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2/3 cup carrot diced
  • 2/3 cup celery diced
  • 2/3 cup onion diced
  • 3 cup dry lentil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 5 cup water
  • 2 tablespoon fresh tarragon
  • 3 cup arugula or spinach or kale
  • 1 each lemon
  • 1 tablespoon lemon zest

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

  Nutrition

  Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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  Italian Beef Lasagna – 6 servings

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Italian Beef Lasagna – 6 servings

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 6 servings quantity

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  Ingredients Scale

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

  Instructions

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

  Sauce

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

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 8x8 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 5 ounce oven-ready lasagna noodles

  Sauce

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

  Filling

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

  Cooking Tools Required

  8x8 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 628kcal | Carbohydrates: 32g | Protein: 35g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 1228mg | Potassium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2718IU | Vitamin C: 11mg | Calcium: 461mg | Iron: 4mg

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  Pineapple-Banana Smoothie Popsicles

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Pineapple-Banana Smoothie Popsicles

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 popsicle

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

  Pineapple-Banana Smoothie Popsicles quantity

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients together in a blender until smooth.
  • Pour into popsicle molds and freeze.
  • Remove popsicles from their molds. Serve and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pineapple trimmed, peeled, and cored, then cut into large chunks.
  • 1 banana large, peeled
  • 1 cup plain Greek yogurt
  • 1/2 cup almond milk unsweetened
  • 2 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground allspice

  Cooking Tools Required

  Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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  Vegetarian Walnut Meatballs

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Walnut Meatballs

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  Recipe adapted from:

  Vivian Parker

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 meatballs

  Refined Sugar FreeVegetarian

  Grandma Vivian's vegetarian meatballs have an addicting and nourishing component; quite rare in vegetarian food. The aftertaste is phenomenal and has an amazing shelf life and actually tastes better as leftovers.

  Vegetarian Walnut Meatballs quantity

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  Ingredients Scale

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

  Instructions

  • Mix the marinara and water and set aside.
  • In a large mixing bowl, combine all other ingredients.
  • Shape the mix into 1.5" balls and place gently in casserole dish.
  • Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 egg
  • 2 cup shredded cheddar cheese
  • 3 cup walnuts use processor to chop to small pieces
  • 2 cup whole wheat breadcrumbs
  • 1 cup cottage cheese
  • 1 cup onion
  • 2 tablespoon dried basil
  • 2 tablespoon ground sage
  • 4 cup marinara sauce
  • 3 cup water

  Cooking Tools Required

  Food Processor, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish

  Reheating/Serving Instructions

  Serve warm or cold

  Nutrition

  Calories: 466kcal | Carbohydrates: 30g | Protein: 20g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 897mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg

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  Keema Matar-Instant Pot or Stovetop

  $0.00 Cooking Fee

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

  Keema Matar-Instant Pot or Stovetop

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  Recipe adapted from:

  Aneesha Gupta

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

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

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower Carb

  Keema Matar is a popular Indian and Pakistani curry made with ground meat (Keema) and green peas (matar), and seasoned with warm Indian spices.

  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

  Keema Matar-Instant Pot or Stovetop quantity

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  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

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

  Instructions

  Stovetop recipe

  • Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
  • Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
  • After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
  • Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

  Instant Pot Recipe

  • Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.
  • Add minced ginger and garlic, stir, and cook for another minute.
  • Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
  • Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
  • Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).
  • Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Ingredients:

  • 4 tablespoon extra virgin olive oil
  • 4 bay leaf
  • 2 cup onion finely chopped (about 1 medium onion)
  • 2 serrano chili or jalapeno seeded and chopped (skip for mild)
  • 2 tablespoon fresh ginger grated
  • 3 clove garlic
  • 3 tablespoon tomato paste
  • 2 pound ground turkey
  • 1 cup water to be added in 2 parts

  Spices:

  • 1.5 teaspoon salt
  • 1 teaspoon ground turmeric
  • 4 teaspoon garam masala
  • 2 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 3 teaspoon Kashmiri red chili powder or cayenne use paprika for mild
  • 0.5 teaspoon ground cardamom optional- added to enhance flavors

  For Finishing:

  • 2 cup frozen green peas thawed while keema is cooking

  For garnish:

  • 0.5 cup fresh cilantro freshly chopped for garnish

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power or on the stovetop until heated through.

  Nutrition

  Calories: 205kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 449mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 2mg

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  Best Lentil Soup

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  Up to 10 servings
  

  Best Lentil Soup

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.

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

  Best Lentil Soup quantity

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

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  Instructions

  • Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 yellow onion medium chopped
  • 4 carrot peeled and chopped
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 56 ounce diced tomatoes lightly drained
  • 2 cup brown lentils picked over and rinsed
  • 8 cup vegetable broth
  • 4 cup water
  • 2 teaspoon Kosher salt more to taste
  • pinch crushed red pepper
  • 1/2 teaspoon freshly ground black pepper to taste
  • 2 cup collard greens chopped
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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  Sweet Potato and Black Bean Enchilada

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  8 servings
  

  Sweet Potato and Black Bean Enchilada

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 six inch enchiladas

  Egg FreeNut FreeVegetarian

  These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.

  www.kaiafitfolsom.com

  Sweet Potato and Black Bean Enchilada quantity

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  www.kaiafitfolsom.com

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  Instructions

  Sauce:

  • Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.

  Filling:

  • Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.

  To assemble Enchiladas:

  • Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
  • Bake for 15 minutes.
  • Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
  • Garnish with lime, sour cream, and cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Sauce:

  • 15 ounce canned tomato sauce
  • 1 ¾ cup low-sodium vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chipotle chile powder

  Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 3 cup sweet potato peeled and diced
  • 15 ounce canned diced tomatoes
  • 16 ounce jar prepared medium salsa
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 15 ounce canned black beans rinsed and drained
  • ¼ cup feta cheese crumbled

  Enchiladas:

  • 16 6-inch whole wheat tortillas or (8) 10-inch
  • ½ cup feta cheese crumbled

  Garnishes:

  • 2 lime cut into wedges
  • ½ cup sour cream
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

  Nutrition

  Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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  Clean Diet Carrot Scallion Latkes

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

  Clean Diet Carrot Scallion Latkes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 latkes

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

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

  Clean Diet Carrot Scallion Latkes quantity

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  Ingredients Scale

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  Instructions

  • In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
  • In a large skillet heat the olive oil over medium heat.
  • Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
  • Transfer latkes to a paper towel lined plate.
  • Serve with applesauce and sour cream, or yogurt if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup carrot shredded
  • 3 stalk green onion finely chopped 
  • 4 egg large, beaten
  • ½ teaspoon sea salt 
  • ½ teaspoon coconut flour 
  • 1/4 cup avocado oil for frying, more or less, depending on size of pan(s)

  Optional for serving:

  • 1/2 cup applesauce
  • 1/2 cup sour cream or yogurt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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  Skinny Vegetable Frittata

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  8 servings
  

  Skinny Vegetable Frittata

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

  Skinny Vegetable Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, then stir in the cottage cheese, salt, pepper, garlic powder, turmeric, paprika, and green onions. Set aside.
  • Warm a 10 or 11 inch non-stick pan, over medium heat and spray with oil. Add the asparagus, bell peppers and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Transfer vegetables into the egg mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 20 egg white large
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon paprika
  • extra virgin olive oil spray
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 4 stalk green onion thinly sliced
  • ½ cup red bell pepper cubed
  • ½ cup cottage cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 4oz | Calories: 63kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 475mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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  Low Carb and Gluten Free Chicken Parmesan

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  Up to 10 servings
  

  Low Carb and Gluten Free Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Gluten FreeLower CarbRefined Sugar FreeSoy Free

  This low carb chicken parmesan is made with an almond flour and parmesan cheese coating, so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  Low Carb and Gluten Free Chicken Parmesan quantity

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  Instructions

  • Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt, and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
  • Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
  • On a large rimmed plate, mix together the parmesan cheese, almond flour, and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in the rice flour until thoroughly coated; shake off excess. Dip in the egg mixture, letting any excess runoff. Coat with almond flour mixture, patting gently to thoroughly cover each piece.
  • Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned, being careful not to move chicken excessively to keep the crust intact.
  • Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
  • Remove from oven and sprinkle with chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tomato sauce:

  • 28 ounce canned whole peeled tomatoes chopped, juice reserved
  • 3 clove garlic large, peeled and finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Prepare the chicken:

  • 2½ pound boneless skinless chicken breast 1 chicken breast=2 servings
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup rice flour spread on a plate

  Mix together:

  • 1⅓ cup parmesan cheese grated
  • ⅔ cup almond flour
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil

  For topping:

  • 3 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon Italian parsley flat leaf parsley, chopped

  Cooking Tools Required

  Baking Pan

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes.

  Nutrition

  Calories: 526kcal | Carbohydrates: 13g | Protein: 42g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1461mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 10mg | Calcium: 446mg | Iron: 2mg

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  Ham and Asparagus Frittata

  $0.00 Cooking Fee

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

  Ham and Asparagus Frittata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 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 FriendlyKetoLower CarbNut Free

  This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

  Ham and Asparagus Frittata quantity

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  Instructions

  • In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
  • Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
  • Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
  • Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
  • Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 10 egg large
  • 1 cup cheddar cheese grated
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 12 ounce deli ham diced
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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  Swedish Meatballs

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Swedish Meatballs

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  Recipe adapted from:

  Stephanie

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

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

  These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.

  https://thecozycook.com/swedish-meatball-recipe/

  Swedish Meatballs quantity

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  https://thecozycook.com/swedish-meatball-recipe/

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  Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

  Cook Times

  Active Prep25

  Hands-On Cook30

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Meatballs (about 35)

  • 3 tablespoon extra virgin olive oil divided in half
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 2 egg large, whisked
  • 0.5 cup milk
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pound 80% lean ground beef
  • 1 pound ground pork

  Sauce

  • 8 tablespoon butter
  • 8 tablespoon all-purpose flour
  • 4 cup beef broth
  • 2 chicken bouillon cube
  • 4 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup sour cream at room temperature

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, plate, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave or stove top until heated through.

  Nutrition

  Calories: 556kcal | Carbohydrates: 13g | Protein: 26g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1051mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

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  Three Bean Beef Chili

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  Up to 10 servings
  

  Three Bean Beef Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili can also be made with ground beef or bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Beef Chili quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 90% lean ground beef
  • 2 cup vegetable broth
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans rinsed and drained
  • 14 ounce canned red kidney beans rinsed and drained
  • 14 ounce canned pinto beans rinsed and drained
  • 1 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 321kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 983mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 6mg

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  Hungarian Goulash (Beef and Vegetable Stew)

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  Up to 10 servings
  

  Hungarian Goulash (Beef and Vegetable Stew)

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeWhole 30

  This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

  Hungarian Goulash (Beef and Vegetable Stew) quantity

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

  Instructions

  • In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
  • Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
  • Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
  • Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook80

  Passive0

  Total Time2 hours hours

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil plus additional as needed
  • 3 pound beef stew meat (chuck) cubed
  • 2 onion medium dice
  • 2 carrot medium dice
  • 2 white potato cut into 1/2 inch chunks
  • 4 tomato coarsely grated
  • 2 green bell pepper medium dice
  • 5 clove garlic crushed
  • 2 bay leaf
  • 2 tablespoon paprika
  • ½ tablespoon smoked paprika
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 2 bulb kohlrabi medium dice

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

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  Cauliflower Broccoli Tots

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cauliflower Broccoli Tots

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  Recipe adapted from:

  Lori Zanini, RD, CDE

  Rated 3 out of 5 based on 3 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

  Diabetes FriendlyHeart HealthyLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

  Cauliflower Broccoli Tots quantity

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

  Instructions

  • Preheat the oven to Broil. Line a baking sheet with parchment paper.
  • In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
  • Add the eggs, bread crumbs, cheese, salt and pepper.
  • Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
  • Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound broccoli chop florets and stems
  • 1 pound cauliflower chop florets and stems
  • 5 ounce onion diced
  • 2 egg large
  • 2/3 cup whole wheat bread crumbs
  • 2/3 cup feta cheese crumbled
  • 1.25 teaspoon Kosher salt
  • 2/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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  Carrot Juice with Ginger and Lemon

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  Up to 10 servings
  

  Carrot Juice with Ginger and Lemon

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

  Carrot Juice with Ginger and Lemon quantity

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

  Instructions

  • Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound carrot
  • 2 ounce fresh ginger peeled and roughly chopped
  • 1 lemon peeled and cut into chunks

  Cooking Tools Required

  Masticating Juicer

  Nutrition

  Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg

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