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  Chicken Teriyaki

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Teriyaki

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 75 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy Free

  A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

  Chicken Teriyaki quantity

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

  Instructions

  Marinate Chicken

  • Mix marinade ingredients in a large bowl.
  • Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.

  Teriyaki Sauce

  • While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
  • When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 3/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin sweet cooking wine
  • 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice

  Teriyaki Sauce

  • 1 1/3 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
  • 1 1/2 cup granulated sugar

  Chicken

  • 3 pound boneless skinless chicken thigh

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat on grill, saute pan or heat covered in the microwave at reduced power.

  Nutrition

  Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1594mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

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  Recipe adapted from:

  Syd Bailey

  Rated 4.8 out of 5 based on 116 customer ratings

  (24 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz protein, 6 oz veggies

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers quantity

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

  Instructions

  Marinade

  • In a medium bowl, whisk together the marinade ingredients until well-combined.
  • Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
  • As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  For the Fish

  • Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
  • Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
  • Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
  • Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 4 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 5 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1/4 cup light soy sauce

  For the Fish

  • 4 pound salmon fillet skin and pin bones removed
  • 2 pound asparagus woody stems removed
  • 2 cup red bell pepper julienne
  • 1 1/2 cup onion sliced
  • Kosher salt and freshly ground black pepper to taste
  • sesame seeds toasted

  Cooking Tools Required

  Baking sheet, Mixing bowls, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven, about 15 minutes, or until heated through.

  Nutrition

  Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

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  Chili Lime Steak Fajitas

  $0.00 Cooking Fee

  Rated 4.79 out of 5
  Up to 10 servings
  

  Chili Lime Steak Fajitas

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  Rated 4.8 out of 5 based on 72 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  Egg FreeNut FreeSoy Free

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  Optional for Serving

  • 20 each flour tortilla
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro
  • 10 tablespoon sour cream

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 529kcal | Carbohydrates: 43g | Protein: 31g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 75mg | Sodium: 981mg | Potassium: 846mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1633IU | Vitamin C: 68mg | Calcium: 153mg | Iron: 5mg

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  Side of Broccoli

  $0.00 Cooking Fee

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

  Side of Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

  Side of Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time17 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

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  Oven Roasted Broccoli And Butternut Squash

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Oven Roasted Broccoli And Butternut Squash

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  Rated 4.8 out of 5 based on 53 customer ratings

  (11 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 1 1/2 cups

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

  Oven Roasted Broccoli And Butternut Squash quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 F.
  • Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
  • After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
  • Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
  • Remove from oven and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
  • 2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
  • 1 yellow onion sliced to rings
  • 8 clove garlic minced
  • extra virgin olive oil spray
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

  Nutrition

  Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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  Chinese Fried Rice

  $0.00 Cooking Fee

  Rated 4.72 out of 5
  6 servings
  

  Chinese Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 90 customer ratings

  (19 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeNut FreePostpartumRefined Sugar FreeVegetarian

  This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

  Chinese Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over high heat.
  • When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add green onions, peas and carrots, tossing to thoroughly combine.
  • Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon soy sauce more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1/4 cup green onion thinly sliced
  • 1/2 cup frozen peas and carrots

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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  Classic Roasted Green Beans

  $0.00 Cooking Fee

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

  Classic Roasted Green Beans

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  Recipe adapted from:

  Cookie and Kate

  Rated 4.3 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbMediterranean DietPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

  Classic Roasted Green Beans quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green beans stem ends trimmed
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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  Shredded Chicken Tacos

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  Up to 10 servings
  

  Shredded Chicken Tacos

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  Recipe adapted from:

  Elizabeth - Cook 2 Eat Well

  Rated 4.5 out of 5 based on 27 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz after cooking

  Refined Sugar FreeSoy Free

  Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

  Shredded Chicken Tacos quantity

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  Ingredients Scale

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

  Instructions

  MAKE THE HOMEMADE TACO SEASONING

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

  BROWN THE CHICKEN

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

  MAKE THE TACO SAUCE

  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

  SHRED THE CHICKEN

  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 3 tablespoon chili powder
  • 3 teaspoon Kosher salt
  • 3 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 16 ounce canned tomato sauce
  • 16 ounce water or more as needed

  FOR SERVING - OPTIONAL

  • 20 corn tortilla Optional
  • 2 each tomato diced
  • 2 jalapeno pepper seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon sour cream
  • 1/2 onion
  • 2 avocado

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Nutrition

  Calories: 291kcal | Carbohydrates: 11g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1120mg | Potassium: 996mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg

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  Precut Mixed Fruit

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Precut Mixed Fruit

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 40 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeLow FODMAPNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

  Precut Mixed Fruit quantity

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

  Instructions

  • Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
  • 12 ounce blueberries about 1 pint
  • 12 ounce strawberry about 1 pint
  • 1 bunch green grapes such as Thompson seedless, stemmed

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Sharp Knives

  Nutrition

  Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

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  Smashed potatoes

  $0.00 Cooking Fee

  Rated 4.82 out of 5
  Up to 10 servings
  

  Smashed potatoes

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 57 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  Smashed potatoes are baked to crispy and golden brown perfection!

  Smashed potatoes quantity

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  Instructions

  • Scrub potatoes clean and rinse under running cool water
  • Remove and discard any nubby sprouting areas
  • Place potatoes in a large Dutch oven or soup pot
  • Fill pot with water until potatoes are submerged and covered by inch additional water
  • Add 1¼ tablespoon of the salt to water
  • Bring mixture to a boil over medium high heat; about 15 minutes
  • Cook potatoes until they are easily pierced with a fork
  • While potatoes cook, preheat oven to 425 F
  • Drizzle 3 tbsp olive oil over a large rimmed baking sheet
  • Brush oil over sheet to ensure it is evenly distributed
  • Evenly distribute the potatoes over oiled sheet
  • Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
  • Drizzle remaining olive oil over all potatoes
  • Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
  • Sprinkle with black pepper
  • Bake potatoes until edges are golden brown, about 15 minutes
  • Sprinkle with fresh parsley

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound baby red potato
  • 2 ½ tablespoon Kosher salt divided
  • 6 tablespoon extra virgin olive oil divided
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper or to taste
  • 5 tablespoon Italian parsley chives, and/or green onions

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

  Nutrition

  Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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  Oatmeal Coconut Chocolate Chip Energy Bites

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Oatmeal Coconut Chocolate Chip Energy Bites

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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: 2-3 energy bites

  Dairy FreeEgg FreeGluten FreeOil FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Delicious Snack Energy Bites for quick and delicious energy

  Oatmeal Coconut Chocolate Chip Energy Bites quantity

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  Instructions

  Make the Energy Bites:

  • In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
  • In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
  • Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut. Should have about 30 balls.
  • Refrigerate for 1 hour to harden.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):

  • 2 2/3 cup old fashioned rolled oats
  • 0.5 cup unsweetened shredded coconut fine shred
  • 2/3 cup almond flour
  • 2/3 cup mini semi-sweet chocolate chip
  • 1 cup almond butter
  • 2/3 cup pure maple syrup
  • 4 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store in tightly covered containers in the refrigerator for up to 4 days.

  Nutrition

  Calories: 462kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 431mg | Fiber: 8g | Sugar: 21g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

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  Chicken Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chicken Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.

  www.ForkandKnifeCreations.com

  Chicken Enchiladas with Red Sauce quantity

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  www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
  • Add flour, whisking for 1 minute, until a golden roux forms.
  • Add the remaining dry seasonings through to the oregano, whisking to combine.
  • Gradually add the stock, continually whisking, to prevent any lumps.
  • Whisk in the tomato paste. Simmer on low heat for 10 minutes.
  • Preheat oven to 350 degrees.
  • Add 1 tablespoon 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.
  • Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
  • Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
  • Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
  • Top with sliced olives.
  • Cover baking dish 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 Prep10

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  For the enchilada sauce:

  • 2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 2 tablespoon all-purpose flour or gluten-free flour
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 2 ½ cup chicken stock
  • 6 ounce tomato paste

  For the filling and assembly:

  • 1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 1 white onion small, finely chopped
  • 1 red bell pepper large, chopped
  • 2 clove garlic minced
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon freshly ground black pepper
  • 3 cup rotisserie chicken shredded
  • 3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
  • 6 ounce canned pitted black olives drained
  • ½ cup fresh cilantro chopped
  • 12 corn tortilla

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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  Turkey Meatballs Stroganoff with Egg Noodles

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  Up to 10 servings
  

  Turkey Meatballs Stroganoff with Egg Noodles

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  Recipe adapted from:

  Skinnytaste

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  Nut Free

  These delicious turkey meatballs are based on a recipe from the Skinnytaste website, with slight modifications. A family favorite, light, and delicious comfort food.

  Turkey Meatballs Stroganoff with Egg Noodles quantity

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  Ingredients Scale

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

  Instructions

  • Cook the noodles according to the package directions.
  • Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
  • In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
  • In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
  • Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
  • In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
  • Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

  Comments

  • When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil divided
  • 1 cup onion chopped
  • 2 pound 93% lean ground turkey
  • 1 cup whole wheat seasoned breadcrumbs
  • 2 egg large beaten
  • ½ cup Italian parsley chopped, divided
  • 3 tablespoon whole milk
  • 1 tablespoon Kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 3 cup water
  • 1 cup light sour cream
  • 5 tablespoon all-purpose flour
  • 4 teaspoon tomato paste
  • 4 teaspoon beef bouillon such as Better Than Bouillon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 16 ounce cremini mushroom sliced
  • 2 sprig fresh thyme leaves stripped from stems
  • 1 package egg noodles

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Stock pot or >5 Qt pot

  Nutrition

  Calories: 388kcal | Carbohydrates: 42g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 897mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 3mg

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  Jasmine White Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Jasmine White Rice

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 40 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  An essential side dish that pairs well with many of our flavorful dishes!

  Jasmine White Rice quantity

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  Ingredients Scale

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  Instructions

  • Measure rice into a deep sized pot with a fitted lid
  • Rinse rice 2-5 times or until water is clear
  • Add water and salt
  • Bring to a light boil. You should see bubbles forming on the surface of the water
  • Cover pot tightly with lid
  • Reduce heat to low
  • Simmer rice while covered 12-15 minutes
  • After 10 minutes, remove lid
  • Use a spoon to make a well in the middle, allowing you to see bottom of pot
  • If all or most of water is absorbed continue with next step
  • If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
  • When all of water or most of it has been absorbed, replace lid and switch off heat
  • Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup jasmine white rice
  • ¼ teaspoon Kosher salt
  • 6 cup water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

  Nutrition

  Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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  Primavera Egg Muffins

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Primavera Egg Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 68 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

  Primavera Egg Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed onions.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil divided
  • 1 small red onion chopped
  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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  Hoisin Chicken Lettuce Wraps

  $0.00 Cooking Fee

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

  Hoisin Chicken Lettuce Wraps

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  Recipe adapted from:

  Lee Funke

  Rated 4.6 out of 5 based on 37 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeLower CarbNut FreeRefined Sugar Free

  If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

  Hoisin Chicken Lettuce Wraps quantity

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  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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  Ingredients Scale

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

  Instructions

  • Heat sesame oil in a large skillet(s) over medium high heat.
  • When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
  • Meanwhile, whisk together all the sauce ingredients.
  • Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
  • Scoop cooked chicken in lettuce leaves to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 3 pound ground chicken
  • 2 tablespoon sesame oil
  • 3 cup white mushroom chopped
  • 3/4 cup fresh basil chopped
  • 1 cup canned water chestnut chopped

  For the sauce:

  • 9 tablespoon hoisin sauce or GF hoisin sauce
  • 3 teaspoon fresh ginger grated
  • 3 tablespoon soy sauce or tamari sauce
  • 6 clove garlic minced
  • 3 teaspoon rice vinegar
  • 3 teaspoon corn starch

  For serving:

  • 2 head romaine lettuce leaves separated

  Cooking Tools Required

  Cutting board, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Reheat chicken over medium heat in a large saute pan.

  Nutrition

  Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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  Cheesy Herb Garlic Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Cheesy Herb Garlic Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 two-inch piece

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.

  http://www.ForkandKnifeCreations.com

  Cheesy Herb Garlic Bread quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • 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.
  • Sprinkle chopped fresh herbs then shredded cheese. 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 Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • ½ cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise
  • ¼ cup fresh basil chopped
  • 1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

  Cooking Tools Required

  Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

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  Yakitori Chicken

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Yakitori Chicken

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  Recipe adapted from:

  An Le

  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 skewer

  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.
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  Dairy FreeDiabetes FriendlyNut FreePaleoRefined Sugar Free

  Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

  Yakitori Chicken quantity

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  Ingredients Scale

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

  Instructions

  • In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
  • Bring to a simmer and cook for 5 minutes. Let cool down
  • Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
  • Marinate for at least 15 minutes.
  • Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
  • Garnish with thinly sliced green onions.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
  • 3 pound boneless skinless chicken thigh cut into bite-size pieces
  • 1 cup tamari sauce or dark soy sauce
  • 1/2 cup mirin
  • 3 tablespoon dry sherry or sake, optional
  • 2 tablespoon maple syrup
  • 6 clove garlic grated or smashed
  • 1 teaspoon fresh ginger
  • 2 tablespoon green onion for garnish

  Cooking Tools Required

  Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Microwave on power level 5 for 1 minute. Flip and add another minute

  Nutrition

  Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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  Chicken Pot Pie

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Pot Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeRefined Sugar FreeSoy Free

  Forget the frozen chicken pot pies and opt for this delicious home-cooked version. Chicken and vegetables come together in a rich gravy, topped off with a flaky pie crust.

  Chicken Pot Pie quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Melt butter in large sauté pan
  • Mix flour, salt and pepper in large bowl
  • Toss chicken in seasoned flour and set aside remaining flour
  • Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes
  • Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes
  • Slowly stir in 2 cups chicken broth and milk
  • Put chicken back in pan with potatoes and heat. Add frozen peas.
  • Simmer 15 min stirring occasionally
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well
  • Pour filling in dish
  • Stretch crust over dish
  • Bake at 400 degrees for 25 minutes

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat individual servings in microwave for 60 seconds

  Nutrition

  Calories: 228kcal | Carbohydrates: 18g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 444mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2523IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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  10

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  Korean Chapchae or Japchae with Broccoli and Mushrooms

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  Up to 10 servings
  

  Korean Chapchae or Japchae with Broccoli and Mushrooms

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  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

  Korean Chapchae or Japchae with Broccoli and Mushrooms quantity

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  Ingredients Scale

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

  Instructions

  • Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
  • Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
  • Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
  • Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
  • Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
  • 5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
  • 2 cup fresh spinach
  • 1/2 cup carrot julienne
  • 2 head broccoli 4 cups of broccoli florets and halfed stems
  • 1/2 cup onion slivered
  • 2 cup cremini mushroom sliced
  • 1/2 cup green onion cut into 1-inch lengths on the diagonal
  • 3 clove garlic finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary

  Sauce

  • 3 tablespoon soy sauce
  • 4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
  • 2 tablespoon sesame oil plus 1 teaspoon
  • 1 tablespoon toasted sesame seeds
  • freshly ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

  Nutrition

  Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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