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  Cheese Enchiladas with Red Sauce

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  Rated 0 out of 5
  6 servings
  

  Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut Free

  With it's authentic tasting enchilada sauce these enchiladas are a crowd pleaser!

  Cheese Enchiladas with Red Sauce quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • Add oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes. Season with Kosher salt and pepper; set aside. 
  • Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.  
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Using half the cheese fill tortillas with equal portions of cheese, then the onion/bell pepper mixture, and finally half of the cilantro. Before rolling, top each enchilada with 1 tablespoon enchilada sauce, then roll, and place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven and garnish with remaining cilantro. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Enchilada Sauce

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

  Filling

  • 1 tablespoon avocado oil
  • 1 white onion small, small dice
  • 1 red bell pepper medium, small dice
  • 2 clove garlic minced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cup shredded Monterrey Jack cheese or pepper jack cheese

  For Serving

  • 12 corn tortilla medium
  • 2.2 ounce canned sliced black olives
  • 1 bunch fresh cilantro chopped

  Cooking Tools Required

  Baking Pan, Saucepan, Saute pan

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 676kcal | Carbohydrates: 38g | Protein: 33g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 3098mg | Potassium: 648mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3454IU | Vitamin C: 34mg | Calcium: 927mg | Iron: 4mg | Phosphorus: 718mg

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  Vegan Chili

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Chili

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeGluten FreeReduced FatRefined Sugar FreeSoy FreeVegan

  Vegan Chili quantity

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  Ingredients Scale

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

  Instructions

  • Combine the onion, celery, and green pepper in a large nonstick pot over medium-high heat with ⅓ cup of water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This step should take around 10 minutes in total.
  • Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
  • Add the drained beans, crushed tomatoes, and 1 cup of filtered water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to check that nothing sticks to the bottom of the pot.
  • Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.
  • Notes: The chili powder should be pure chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 clove garlic
  • 1 cup onion large diced
  • 1 1/2 cup green bell pepper large diced
  • 4 stalk celery diced
  • 1 cup carrot sliced
  • 1/3 cup chili powder New Mexico or California
  • 1 1/2 tablespoon ground cumin
  • 1 1/2 teaspoon dry oregano
  • 1/2 teaspoon cayenne pepper Optional
  • 45 ounce canned red kidney beans drained, for 10 servings - 3 x 15 oz cans
  • 45 ounce canned pinto beans drained, for 10 servings - 3 x 15 oz cans
  • 56 ounce canned crushed tomatoes for 10 servings - 2 x 28 oz cans
  • 2 cup water or vegetable stock
  • Kosher salt to taste
  • freshly ground black pepper

  For garnish:

  • 4 stalk green onion
  • nutritional yeast
  • vegan sour cream

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Nutrition

  Calories: 306kcal | Carbohydrates: 59g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1033mg | Potassium: 1474mg | Fiber: 20g | Sugar: 13g | Vitamin A: 5031IU | Vitamin C: 37mg | Calcium: 209mg | Iron: 8mg

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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  6 servings
  

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Recipe adapted from:

  Arash Hashemi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

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

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce quantity

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

  Instructions

  The Chicken Shawarma

  • Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
  • Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
  • Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
  • When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
  • Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
  • Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.

  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!

  For the chopped Veggies

  • Chop the veggies and place them in a bowl or container.

  To Serve

  • Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 2.5 pound boneless skinless chicken thighs
  • 2 tablespoon extra virgin olive oil
  • 0.25 teaspoon Kosher salt
  • 1 pinch freshly ground black pepper
  • 2 tablespoon plain yogurt
  • 0.5 each lemon juiced
  • 1 tablespoon dry thyme
  • 1.5 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 0.25 teaspoon crushed red pepper Adjust to spiciness preference
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cardamom
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.125 teaspoon ground nutmeg
  • 1 each small red onion thinly sliced

  Homemade Tahini Sauce

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

  Chopped Veggies

  • 16 ounce cherry tomato halved
  • 1 each English cucumber chopped
  • 1 each medium red onion chopped

  To Serve (Optional)

  • 6 each pita bread
  • dill pickle

  Cooking Tools Required

  8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, 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. The chicken stays well in the fridge in an airtight lid for 4-5 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: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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  Curried Roasted Butternut Squash Soup

  $0.00 Cooking Fee

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

  Curried Roasted Butternut Squash Soup

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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

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

  Diabetes FriendlyGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

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

  Curried Roasted Butternut Squash Soup quantity

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  Instructions

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

  Notes

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Optional:

  • 1 cup heavy cream

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces pasta, 2 ounces salad, 2 pieces bread

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Comes with caesar salad (homemade dressing*) and garlic bread.

  This Caesar salad recipe uses a raw egg and anchovies in the dressing for authentic texture and taste. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread quantity

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

  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.

  For the caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  For the garlic bread:

  • Preheat oven to 350 degrees.
  • Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread. Place bread, cut side up on baking sheet.
  • Bake for 5 minutes, then broil until golden brown on top. Cut into slices.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook30

  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

  FOR THE CAESAR SALAD

  • 2 head romaine lettuce large, chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dresssing:

  • 2 clove garlic roughly chopped
  • 5 filet canned anchovy fillets from 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 1/2 cup grated parmesan cheese plus more for garnish
  • Kosher salt to taste
  • freshly ground black pepper to taste

  FOR THE GARLIC BREAD

  • 1/2 cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Salad spinner, Sharp Knives, Tongs, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  For the pasta, heat in the microwave on medium-high power until heated through. Toss salad with dressing only when ready to serve. Wrap garlic bread in foil and heat in a 350 degree oven for 10-15 minutes.

  Nutrition

  Calories: 1269kcal | Carbohydrates: 111g | Protein: 50g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 2534mg | Potassium: 1689mg | Fiber: 12g | Sugar: 19g | Vitamin A: 15098IU | Vitamin C: 35mg | Calcium: 666mg | Iron: 10mg | Phosphorus: 767mg

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  Twice Baked Chicken Stuffed Sweet Potatoes

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  Rated 0 out of 5
  Up to 10 servings
  

  Twice Baked Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 stuffed sweet potato halves

  Dairy FreeGluten FreeNut FreeOil FreeSoy Free

  Ground chicken breast with garlic and sweet potato fill these twice baked sweet potatoes.

  www.kaiafitfolsom.com

  Twice Baked Chicken Stuffed Sweet Potatoes quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • Preheat the oven to 400 degrees F (205 degrees C) and line 2 baking sheets with parchment paper. Cook the sweet potatoes for one hour or until fork tender. Season the chicken breasts with salt and pepper and cook for 20-30 minutes or until internal temp reaches 165 degrees.
  • Once cool enough to handle, shred the chicken breasts and once the sweet potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays intact.
  • In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
  • Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  Serving Size
  One serving equals approximately two stuffed potato halves.

  More Flavor
  Add your choice of herbs and spices.

  Additional Toppings
  Top with cheese, vegan cheese, sour cream, or plain yogurt.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium
  • 15 clove garlic minced
  • 2 1/2 teaspoon Kosher salt more or less to taste
  • 10 tablespoon water
  • 5 tablespoon fresh lemon juice to taste
  • 5 pound boneless skinless chicken breast baked and shredded
  • 10 stalk green onion chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Forks, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Calories: 466kcal | Carbohydrates: 29g | Protein: 72g | Fat: 7g | Cholesterol: 236mg | Sodium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18996IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg

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  Black Bean Dip

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  Rated 0 out of 5
  Up to 10 servings
  

  Black Bean Dip

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  Recipe adapted from:

  Jennifer Segal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoon

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.

  https://www.onceuponachef.com/recipes/black-bean-dip.html

  Black Bean Dip quantity

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  https://www.onceuponachef.com/recipes/black-bean-dip.html

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

  Instructions

  • Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
  • Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil
  • 2 yellow onion small, chopped
  • 5 clove garlic peeled and chopped into large chunks
  • 2 jalapeño pepper seeded and chopped, more or less to taste
  • 46.5 ounce canned black beans rinsed and drained
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon ground cumin
  • 3 tablespoon lime juice
  • 4 tablespoon water more or less depending on desired consistency
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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  Chicken Adobo (Pressure Cooker Version) with Rice

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  8 servings
  

  Chicken Adobo (Pressure Cooker Version) with Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 3/4 cup rice

  Dairy FreeEgg FreeGluten FreeNut Free

  Chicken is braised in a sweet soy-vinegar and garlic sauce to make this classic Philipino dish. Serve over white rice and add a vegetable for a complete meal.

  Chicken Adobo (Pressure Cooker Version) with Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook the rice according to package directions.
  • White the rice is cooking, generously season the chicken thighs with salt and pepper. Turn pressure cooker to browning or high saute mode. Add the oil and once it's shimmering, add half the chicken pieces, browning on both sides, about 7 minutes total. Remove to a plate and brown the remaining chicken pieces.
  • Return all the chicken to the cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, and onion. Add 1 teaspoon salt and ½ teaspoon pepper to the pot.
  • Place lid on cooker and pressure cook on high for 8 minutes. When cycle is complete, quick release the pressure. Carefully unlock and remove lid. Remove the chicken pieces and cover to keep warm.
  • Turn the pressure cooker back to the browning or high saute setting. Let the sauce come to a boil and reduce to simmer or low saute mode. Cook sauce until dark brown and reduced, about 15 minutes. Remove the bay leaf.
  • Place the reserved chicken back into the pot to warm and coat with sauce. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package instructions
  • 8 bone-in chicken thigh
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 2/3 cup soy sauce
  • ½ cup granulated sugar
  • ½ cup white vinegar
  • 8 clove garlic peeled and crushed
  • 1 bay leaf
  • 1 yellow onion large, sliced
  • 4 green onion sliced into rings

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, plate, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 591kcal | Carbohydrates: 54g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1632mg | Potassium: 441mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg | Phosphorus: 318mg

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  Zucchini and Tomato Gratin

  $0.00 Cooking Fee

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

  Zucchini and Tomato Gratin

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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.
  
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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeVegetarian

  This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.

  Zucchini and Tomato Gratin quantity

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  Ingredients Scale

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

  Instructions

  • Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
  • Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
  • While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
  • Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
  • Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ½ pound tomato ripe, and preferably on the vine or heirloom
  • ¼ cup extra virgin olive oil plus additional for coating the baking dish
  • ½ cup onion chopped
  • ½ teaspoon dry oregano
  • 1 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper freshly ground
  • 2 clove garlic finely chopped
  • 1 ½ pound zucchini sliced into discs about 1/8 inch thick
  • ¼ cup Parmesan cheese

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place in microwave and cook on high heat until heated through.

  Nutrition

  Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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  Low Calorie Moroccan Vegetable Tagine

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Low Calorie Moroccan Vegetable Tagine

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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 oz / 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

  Low Calorie Moroccan Vegetable Tagine quantity

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

  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 each onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 2 each carrot large, peeled, and chopped in large chunks
  • 3 each zucchini large, chopped into large chunks
  • 2 pound cauliflower cut into florets
  • 1 pound broccoli cut into florets
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
  • 1/2 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 1/2 cup canned chickpeas cooked
  • 2 each lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

  Nutrition

  Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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  Ground Beef and Wild Rice Stuffed Bell Peppers

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

  Ground Beef and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender.

  Ground Beef and Wild Rice Stuffed Bell Peppers quantity

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

  Instructions

  • Cook wild rice according to package instructions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 onion small finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on full power until heated through.

  Nutrition

  Calories: 496kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 426mg | Potassium: 987mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4110IU | Vitamin C: 164mg | Calcium: 88mg | Iron: 5mg

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  One Pan Roasted Herb Chicken and Wild Rice

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  Rated 0 out of 5
  6 servings
  

  One Pan Roasted Herb Chicken and Wild Rice

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreePostpartumPregnancyRefined Sugar Free

  Wild rice is cooked together with vegetables, chicken, and herbs. This oven-roasted chicken dinner is the coziest thing you’ll make this week.

  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

  One Pan Roasted Herb Chicken and Wild Rice quantity

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  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

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

  Instructions

  • . Preheat the oven to 400°.
  • In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.
  • Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
  • Serve the chicken and rice topped with fresh thyme.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 piece chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 2 each shallot chopped
  • 2 clove garlic chopped
  • 2 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup wild rice
  • 1/2 cup dry orzo pasta
  • 1 cup white mushroom sliced
  • 1 cup celery chopped
  • 1 cup gouda cheese cubed
  • 1 cup apple cider
  • 2 cup chicken broth
  • 6 tablespoon salted butter

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Oven-proof pan, Saucepan with lid, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 756kcal | Carbohydrates: 48g | Protein: 37g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1201mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg

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  Carrot Cake Overnight Oats

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  Rated 0 out of 5
  Up to 10 servings
  

  Carrot Cake Overnight Oats

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  Recipe adapted from:

  Christine McMichael

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 jar, 16oz

  Gluten FreeOil FreePostpartumRefined Sugar FreeVegetarian

  A delicious and healthy breakfast treat that's ready to go every morning with healthy and nutritious ingredients! Enjoy the flavors of carrot cake in every bite with this gluten-free and refined sugar-free recipe. Plus, it can be easily made dairy-free for a customizable morning delight, just add that in the modifications below.

  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

  Carrot Cake Overnight Oats quantity

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  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

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

  Instructions

  For the Oats

  • Divide the overnight oats ingredients between the mason jars or bowls with airtight lids.
  • Mix the ingredients in each mason jar until evenly distributed.

  For the Topping

  • Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
  • Slowly add the yogurt into the white chocolate mixture, 1 tablespoon at a time, stirring until smooth.
  • Smooth the topping over each overnight oats jar and add extra shredded coconut, grated/chopped carrots, and chopped walnuts.
  • Add the lids and store in the refrigerator overnight.

  Note

  • Nutrition facts for this recipe have been calculated with the topping.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Oats

  • 5 cup old fashioned rolled oats
  • 5 teaspoon ground cinnamon
  • 1 1/4 teaspoon ground nutmeg
  • 1 1/4 cup carrot grated and finely chopped
  • 10 tablespoon pure maple syrup
  • 7 1/2 cup vanilla almond milk
  • 2 1/2 cup vanilla Greek yogurt
  • 7 tablespoon raisins or dates chopped
  • 7 tablespoon unsweetened shredded coconut
  • 7 tablespoon walnuts chopped

  For the Topping

  • 5 tablespoon white chocolate chips
  • 2 1/2 teaspoon coconut oil
  • 1 1/4 cup vanilla Greek yogurt

  Cooking Tools Required

  24x18 wooden board, jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Overnight oats can be stored in the refrigerator for 2-3 days. They can also be frozen for up to 3 months! When you’re ready to eat them, simply thaw them out the night before or heat them up in the microwave.

  Nutrition

  Calories: 450kcal | Carbohydrates: 62g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 5mg | Sodium: 298mg | Potassium: 521mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2683IU | Vitamin C: 2mg | Calcium: 393mg | Iron: 3mg

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  Dal Tadka (Yellow Lentils with Spiced Ghee)

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  Rated 0 out of 5
  8 servings
  

  Dal Tadka (Yellow Lentils with Spiced Ghee)

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  Recipe adapted from:

  Julie Sahni

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Egg FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  Yellow lentils and spiced ghee turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice.

  https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

  Dal Tadka (Yellow Lentils with Spiced Ghee) quantity

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  https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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  Ingredients Scale

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

  Instructions

  • Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
  • Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.

  For the tadka

  • Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce yellow lentils about 1¼ cups, rinsed and soaked
  • 1 yellow onion diced
  • 1 tablespoon ghee or avocado oil
  • 2 clove garlic mashed and minced
  • 1 inch piece fresh ginger peeled, and grated
  • ¼ teaspoon ground turmeric
  • 14.5 ounce canned diced tomatoes drained
  • 4 cup water
  • 1 teaspoon Kosher salt

  For the tadka:

  • 2 tablespoon ghee or oil avocado, olive
  • 1 teaspoon mustard seed
  • 1 inch piece fresh ginger peeled, and minced or grated
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground cumin

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Pot with lid, Saute pan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 169kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 407mg | Fiber: 10g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg

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  Unbelievably Moist Turkey Meatloaf

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

  Unbelievably Moist Turkey Meatloaf

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces cooked

  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 FreeSoy Free

  This customer submitted recipe is the ultimate in comfort food. Combine with a side of mashed potatoes and a favorite vegetable for a complete meal. Leftovers make great sandwiches for kids lunches!

  Unbelievably Moist Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
  • Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
  • Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
  • Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
  • Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 8 ounce mushroom trimmed and very finely chopped
  • 1 onion medium, peeled and finely chopped
  • 2 clove garlic peeled and minced
  • 1 tablespoon avocado oil
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 7 tablespoon ketchup divided
  • 1 cup Panko bread crumbs
  • 1/3 cup milk
  • 2 egg large lightly beaten
  • 1 1/4 pound 93% lean ground turkey

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through, or in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 336kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 687mg | Potassium: 467mg | Fiber: 2g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg

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  Kid-Friendly Vegan Split Pea Soup

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  Up to 10 servings
  

  Kid-Friendly Vegan Split Pea Soup

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  Recipe adapted from:

  Julie | The Simple Veganista

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: About 12 oz

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  High in protein and low fat, this vegan split pea soup is kid-friendly, nourishing and flavorful. Cooked with pressure cooker, with no soaking needed.

  Kid-Friendly Vegan Split Pea Soup quantity

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

  Instructions

  • Set Instant Pot to SAUTE and add the olive oil, onion, carrot, celery, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely).
  • Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
  • Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. When done, let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
  • Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 – 3 bathes).
  • Serve: Pair with your favorite artisan bread, or top with crispy roasted chickpeas.
  • Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.

  Notes

  • Make this oil free by using 1/4 cup water in place of oil when sauting on the stovetop.
  • *For a very thick split pea soup, thick enough for a spoon to stand alone in the center, use 8 cups of broth and water. Use 10 for a soup that will be a little thinner, and 12 for a somewhat thin soup. When in doubt, it's better to use a little less broth and water and add more as needed. Reason being, you can’t thicken a soup, as easily as you can thin it. Use your best judgement.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound green split peas for 10 servings about 4 1/2 cup, rinsed and odd peas removed
  • 6 carrot large, chopped
  • 4 stalk celery some leaves ok, chopped
  • 2 onion chopped
  • 4 clove garlic minced
  • 1/2 head green cabbage for 10 servings about 4 cup, finely shredded
  • 4 teaspoon herbs de Provence heaping teaspoons
  • 4 bay leaf
  • 2 teaspoon vegan Worcestershire sauce optional
  • 8 cup vegetable broth or water, see notes
  • 2 cup water see notes
  • 8 tablespoon Italian parsley roughly chopped (or 4 – 6 teaspoons dried)
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Immersion Blender, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.

  Nutrition

  Calories: 386kcal | Carbohydrates: 67g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 833mg | Potassium: 1194mg | Fiber: 26g | Sugar: 13g | Vitamin A: 7055IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 5mg

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  Quick Chana Masala

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  Up to 10 servings
  

  Quick Chana Masala

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.

  https://cookieandkate.com/quick-vegan-chana-masala/

  Quick Chana Masala quantity

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  https://cookieandkate.com/quick-vegan-chana-masala/

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

  Instructions

  • Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
  • In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
  • Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
  • Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
  • Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
  • Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup brown basmati rice cooked according to package directions
  • 4 tablespoon coconut oil
  • 2 yellow onion medium, chopped
  • 2 serrano pepper medium minced
  • 1 teaspoon fine sea salt to taste
  • 10 clove garlic pressed or minced (about 2 tablespoon)
  • 2 tablespoon fresh ginger peeled and minced
  • 3 teaspoon garam masala
  • 3 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • pinch cayenne pepper optional
  • 56 ounce canned fire-roasted crushed tomatoes
  • 56 ounce canned chickpeas rinsed and drained

  Optional:

  • 2 lemon cut into wedges
  • 1 bunch fresh cilantro

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 520kcal | Carbohydrates: 91g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 459mg | Potassium: 1075mg | Fiber: 17g | Sugar: 16g | Vitamin A: 459IU | Vitamin C: 32mg | Calcium: 167mg | Iron: 8mg

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  Banana Date Oatmeal Cookies

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  Rated 0 out of 5
  16 servings
  

  Banana Date Oatmeal Cookies

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

  Banana Date Oatmeal Cookies quantity

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  Ingredients Scale

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

  Instructions

  • In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
  • Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
  • Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
  • Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 3 tablespoon flax seeds meal
  • 9 tablespoon water
  • 2 ripe banana
  • 1/2 cup coconut oil melted
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1 3/4 cup old fashioned rolled oats
  • 1/2 cup oat flour
  • 1 cup mixed nuts chopped if too large
  • 10 pitted Medjool date chopped
  • avocado oil cooking spray

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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  Beef Barley Soup

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  Up to 10 servings
  

  Beef Barley Soup

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  Recipe adapted from:

  The Enlightened Cook: Protein Entrées Cook Book

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  A large portion of this hearty soup can serve as a complete meal. Note: This is a customer-submitted recipe and was adjusted for dietary needs.

  Beef Barley Soup quantity

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

  Instructions

  • Heat a Dutch oven over a medium-high heat. Coat pan with the cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan.
  • Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporated.
  • Add the beef back, and the beef broth, and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat and simmer 1.5 hours or until the beef is tender, stirring occasinally.
  • Stir in pearled barley; cover and simmer another 30 minutes or until the barley is tender.
  • Add salt and pepper, discard the bay leaf and enjoy the soup.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce chuck roast trimmed and cut into 1/2 inch pieces
  • avocado oil cooking spray
  • 16 ounce carrot thinly sliced
  • 3.75 cup celery thinly sliced
  • 2 onion chopped
  • 20 ounce mushroom
  • 10 cup fat-free, low-sodium beef broth
  • 2 bay leaf
  • 1 2/3 cup pearl barley
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 229kcal | Carbohydrates: 35g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 822mg | Potassium: 1127mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7762IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg

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  Chicken Enchiladas

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  8 servings
  

  Chicken Enchiladas

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  Recipe adapted from:

  Tyler Florence

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  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg Free

  This version is made with shredded chicken breast, corn, plus green and chipotle chiles, for lots of spice!

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Chicken Enchiladas quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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

  Instructions

  • 1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • 2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • 3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • 4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • 5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 1/2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon Mexican spice blend
  • 1 red onion chopped
  • 2 clove garlic minced
  • 1 cup frozen corn thawed
  • 5 canned whole green chiles seeded and coarsely chopped
  • 4 canned chipotle chiles seeded and minced
  • 28 ounce canned stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortilla
  • 1 1/2 cup canned enchilada sauce
  • 1 cup shredded monterey jack cheese

  For garnish:

  • 1/4 cup fresh cilantro chopped
  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes until heated through.

  Nutrition

  Calories: 420kcal | Carbohydrates: 43g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 760mg | Fiber: 7g | Sugar: 9g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 4mg

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