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  Cheese Enchiladas with Red Sauce

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  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 Orange Tofu

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  Up to 10 servings
  

  Vegan Orange Tofu

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

  Vegan Orange Tofu quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Line a dish with parchment or grease
  • Add cubes tofu to a large bowl
  • Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
  • Close top of bowl with lid or a plate and shake to coat
  • Add more cornstarch and shake again
  • Spread in a baking dish, bake at 400 F for 25-35 minutes
  • Give tofu a shake at 20 minute mark

  Orange sauce:

  • Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
  • In a separate bowl, add cornstarch and water and add into boiling sauce
  • Mix and cook an additional 2 minutes, Stir well for even thickening
  • Taste and adjust salt, sweet, and flavor
  • In a mixing bowl, add baked tofu and sauce
  • Toss to coat

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce firm tofu pressed for 15 minutes and then cubed
  • 5 tablespoon corn starch divided
  • 2 ½ teaspoon rice flour or all purpose flour
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon garlic powder
  • dash freshly ground black pepper

  Orange sauce:

  • 10 clove garlic finely chopped
  • 2 ½ tablespoon fresh ginger grated
  • 5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
  • 5 tablespoon rice vinegar or white vinegar
  • 2 ½ cup orange juiced
  • 7 ½ tablespoon maple syrup or sugar
  • ⅔ cup water
  • 5 tablespoon corn starch
  • 2 ½ teaspoon Sriracha or other hot sauce
  • ¾ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

  Reheating/Serving Instructions

  Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

  Nutrition

  Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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  Electric Pressure Cooker Vegan Vegetable Risotto

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  Rated 0 out of 5
  Up to 10 servings
  

  Electric Pressure Cooker Vegan Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This delicious recipe will make it easy to introduce your family to a classic Italian dish. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Vegan Vegetable Risotto quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Add the rice on top of the vegetables in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots.
  • Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
  • Serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon vegan butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup vegetable stock for brown rice 10 servings, use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup nutritional yeast

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 280kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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  Eggs Benedict

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  Up to 10 servings
  

  Eggs Benedict

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 Benedicts per person

  Everyones Favorite Breakfast/Brunch Meal

  Eggs Benedict quantity

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

  Instructions

  • Heat water in large 5qt stock pot vinegar and salt. Bring to just barely simmering .

  Hollandaise

  • While water is heating make Hollandaise. Separtae 6 eggs reserving whites for later. Place yolks and lemon juice together in a stainless steel bowl and whisk until the mixture is thickened and doubled in volume. Place the bowl over the stockpot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and white pepper. Salt to taste Cover and place in a warm spot until ready to use for the eggs benedict.
  • Cook Canadian bacon in saute pan until just browned and warmed through. Can warm English muffins in same pan while eggs are poaching

  Poached Eggs

  • Once water is barely simmering swirl with slotted spoon. Drop eggs 1 at a time into water and poach for 3 1/2 to 4 1/2 minutes until white is set. While they are poaching place 2 halves of English muffin on plate and top with Canadian bacon. Remove eggs from water and blot dry with towel or paper towel. Place 1 egg on each half and top with 1-2 Tbs of Hollander

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Poached Eggs

  • 20 egg
  • 1 tablespoon apple cider vinegar

  Hollandaise

  • 6 egg yolk
  • 1 cup clarified butter
  • 1 teaspoon fresh lemon juice
  • 1 /4 teaspoon cayenne pepper
  • 1/2 teaspoon ground white pepper

  For Benedicts

  • 10 English muffin split in half and toasted
  • 2 1/2 pound Canadian bacon or ham, 2 ounces slices

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Whisk

  Nutrition

  Calories: 476kcal | Carbohydrates: 28g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 1293mg | Potassium: 469mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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  Vegan Chili

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  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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  Nutty Protein Power Bars

  $0.00 Cooking Fee

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

  Nutty Protein Power Bars

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  Recipe adapted from:

  Brien Shamp

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  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 HealthyKetoLow FODMAPLower CarbOil FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

  Nutty Protein Power Bars quantity

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

  Instructions

  • In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
  • Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
  • Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
  • Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1¼ cup walnuts lightly toasted
  • 1 cup pecans lightly toasted
  • ⅓ cup ground flax seeds
  • ¾ teaspoon ground cinnamon
  • 6 ounce pitted Medjool date 7 dates
  • ⅓ cup dried unsweetened cherries or unsweetened dried blueberries
  • ⅓ cup dried apricot
  • ½ teaspoon pure vanilla extract
  • ½ tablespoon honey
  • 2 ¼ ounce protein powder about 60 grams of protein powder
  • 4 tablespoon water add 1 more tablespoon as needed

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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  16

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  Eileen’s Famous Balsamic Dressing

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Eileen’s Famous Balsamic Dressing

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home!

  Eileen’s Famous Balsamic Dressing quantity

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  Ingredients Scale

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

  Instructions

  • Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup extra virgin olive oil preferably first cold pressed
  • ⅓ cup aged balsamic vinegar good quality
  • 1 tablespoon dried parsley
  • ½ teaspoon pink Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon honey mustard organic if possible
  • 1 clove garlic passed through a garlic press or minced (optional)

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 203kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 127mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

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  Beef Tacos with Chipotle Sour Cream

  $0.00 Cooking Fee

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

  Beef Tacos with Chipotle Sour Cream

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream quantity

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  Ingredients Scale

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

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  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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  Ingredients Scale

  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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  Southern Buttermilk Biscuits

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  Up to 10 servings
  

  Southern Buttermilk Biscuits

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  Recipe adapted from:

  P48422

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Refined Sugar FreeSoy FreeVegetarian

  Enjoy this authentic recipe handed down from the author's Southern great-great-grandmother.

  https://www.food.com/recipe/southern-buttermilk-biscuits-26110

  Southern Buttermilk Biscuits quantity

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  https://www.food.com/recipe/southern-buttermilk-biscuits-26110

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  Instructions

  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup unbleached all-purpose flour plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 6 tablespoon unsalted butter very cold
  • 1 cup buttermilk

  Cooking Tools Required

  Baking sheet, biscuit cutter, Cutting board, Food Processor, Measuring cups and spoons, Oven, Rolling Pin

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes

  Nutrition

  Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 414mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Calcium: 104mg | Iron: 1mg

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  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Up to 10 servings
  

  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Recipe adapted from:

  Nagi Maehashi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeNut FreeSoy FreeVegetarian

  This vegetarian hearty pasta salad combines pasta, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.

  https://www.recipetineats.com/pasta-salad/

  Vegetarian Pasta Salad with Sun Dried Tomatoes quantity

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  https://www.recipetineats.com/pasta-salad/

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  Instructions

  • Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
  • Drain oil from the jar of sun dried tomatoes.
  • Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
  • Add remaining Dressing ingredients. Mix well.
  • Add spinach, chicken, tomato, and onion to the large bowl. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
  • Just before serving, sprinkle with crumbled feta. Best served at room temperature.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce spiral pasta or other pasta of choice
  • 10 ounce jarred sun dried tomato strips in oil
  • 1/3 cup extra virgin olive oil more or less if needed
  • 3 cup cherry tomatoes halved
  • 5 ounce baby spinach
  • 2 small red onion finely sliced
  • 2 teaspoon Italian seasoning
  • 6 ounce feta cheese crumbled

  Dressing:

  • 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
  • 4 tablespoon white wine vinegar
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon granulated sugar
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 493kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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  Recipe adapted from:

  Amanda Runnels

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 thigh

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!

  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP quantity

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  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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  Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
  • Season the chicken with the pumpkin pie spice, salt, and pepper.
  • When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
  • Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
  • Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon extra virgin olive oil
  • 5 pound bone-in skin-on chicken thigh
  • 2 tablespoon pumpkin pie spice
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Optional (for garnish):

  • 1 bunch fresh thyme
  • 1 whole orange sliced

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

  Nutrition

  Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad)

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  Up to 10 servings
  

  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  Delicious beef meatballs, cucumber salad, roaseted lemony garlicy cauliflower rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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  Ingredients Scale

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  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tzatziki

  • Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
  • Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

  For the Califlower Rice

  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
  • Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep60

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound 95% lean ground beef
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1/2 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 teaspoon Kosher salt

  For the Tzatziki

  • 4 clove garlic minced or pressed
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 English cucumber peeled, grated, and drained (see Notes)
  • 2 cup fat free plain yogurt drained
  • 2 tablespoon fresh mint chopped, plus more to taste, see Notes
  • 2 tablespoon fresh dill chopped, see Notes
  • freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil

  For the Roasted Lemon Garlic Califlower Rice

  • 32 ounce frozen riced cauliflower
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 4 teaspoon Italian parsley chopped
  • 6 clove garlic chopped
  • extra virgin olive oil spray

  For the Cucumber & Tomato Salad

  • 3 cup cherry tomato halved
  • 3 cup cucumber diced drained, see Notes
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat caluliflower rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 324kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1133mg | Potassium: 1111mg | Fiber: 3g | Sugar: 8g | Vitamin A: 409IU | Vitamin C: 61mg | Calcium: 210mg | Iron: 5mg

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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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  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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  Rated 0 out of 5
  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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  Buttermilk Fried Chicken with Sesame Coleslaw

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  Rated 5.00 out of 5
  6 servings
  

  Buttermilk Fried Chicken with Sesame Coleslaw

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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: 1-2 pieces chicken

  Egg FreeGluten FreeNut FreeSoy Free

  This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

  Buttermilk Fried Chicken with Sesame Coleslaw quantity

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  Ingredients Scale

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

  Instructions

  • Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.

  Meanwhile make the coleslaw:

  • Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.

  For the coating:

  • In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".

  For frying:

  • Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
  • Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

  Notes

  Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 3 pound whole chicken cut into 10 pieces (breasts halved)
  • 2 cup buttermilk
  • 1 tablespoon Kosher salt

  For the sesame coleslaw:

  • 1 green cabbage about 1 small cabbage, thinly sliced
  • ½ cup red onion thinly sliced, rinsed with cold water if spicy
  • 1 carrot grated (use large holes on grater)
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon granulated sugar or your favorite sweetener
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 2 teaspoon sesame seeds white or black

  For the coating:

  • 1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
  • ½ cup corn starch
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika mild or sweet

  For frying:

  • 4 cup avocado oil amount depending on pan size

  Cooking Tools Required

  Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat chicken in 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1808kcal | Carbohydrates: 49g | Protein: 28g | Fat: 170g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 112g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1180mg | Potassium: 644mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2333IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 3mg | Phosphorus: 283mg

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  Lean and Gluten Free Turkey Meatballs Stroganoff

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Lean and Gluten Free Turkey Meatballs Stroganoff

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  Recipe adapted from:

  Skinnytaste

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  Gluten FreeNut FreeReduced Fat

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

  Lean and Gluten Free Turkey Meatballs Stroganoff quantity

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  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 99% lean ground turkey
  • 1 cup gluten-free 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 0% Greek yogurt
  • 5 tablespoon chickpea flour
  • 4 teaspoon tomato paste
  • 4 teaspoon gluten-free beef bouillon such as Better Than Bouillon
  • 1 teaspoon gluten-free Worcestershire sauce Note: naturally GF in USA
  • 1 teaspoon paprika
  • 16 ounce cremini mushroom sliced
  • 2 sprig fresh thyme leaves stripped from stems
  • 5 package Miracle low-carb gluten-free noodles or other type of noodles

  Cooking Tools Required

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

  Nutrition

  Calories: 206kcal | Carbohydrates: 16g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 821mg | Potassium: 661mg | Fiber: 2g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg

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  Seven Layer Dip

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  Rated 0 out of 5
  Up to 10 servings
  

  Seven Layer Dip

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Egg FreeSoy Free

  Whether you choose organic and/or grass-fed, your favorite ingredients will always be used in this classic Seven Layer Dip, made up fresh by your Foodom cook!

  Seven Layer Dip quantity

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

  Instructions

  • In a bowl, blend refried beans with taco seasoning, and salt.
  • In a separate bowl, blend cream cheese, sour cream, and taco seasoning.
  • In a glass 9x13 inch dish, begin layering ingredients in this order:
  • refried bean mixture, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, olives, and green onions. Cover and refrigerate until ready to serve.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For refried bean mixture:

  • 32 ounce canned refried beans about 2 cans
  • 3 tablespoon taco seasoning
  • 1 teaspoon Kosher salt

  For sour cream mixture:

  • 8 ounce cream cheese softened
  • 1 pound sour cream
  • 3 tablespoon taco seasoning

  For remaining layers:

  • 2 ½ cup Pico de gallo or your favorite salsa
  • 16 ounce guacamole
  • 1 cup mild cheddar shredded
  • 2 ounce canned sliced black olives
  • 3 stalk green onion thinly sliced

  For serving:

  • 1 pound tortilla chip large bag, choose your favorite

  Cooking Tools Required

  Baking Pan, Can Opener, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Store dip in refrigerator tightly covered until ready to serve.

  Nutrition

  Calories: 604kcal | Carbohydrates: 55g | Protein: 13g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1736mg | Potassium: 436mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg

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  Vegan Risotto

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Vegan Risotto

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  Recipe adapted from:

  Jen Stone

  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeGluten FreeNut FreeOil FreeReduced Fat

  This risotto is made with lots of fresh vegetables, so it's packed with fiber and nutrition.

  Vegan Risotto quantity

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

  Instructions

  • In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm
  • Heat a large pan over medium heat
  • Once hot, add 2 1/2 tbsp water
  • Sauté green garlic and Mushrooms until aromatic about 5 minutes
  • Add the rest of vegetables and a pinch of salt and pepper
  • Sauté until just tender and slightly browned
  • Remove from pan and set aside
  • Heat another large, rimmed pan over medium heat
  • Once hot, add the other 2 1/2 tbsp water and shallot
  • Sauté 1-2 minutes or until softened
  • Add Arborio and cook 1 minute, stirring occasionally
  • Add white wine and stir gently. Cook until wine is absorbed
  • Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly
  • Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)
  • Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)
  • Once rice is cooked, fold in vegetables and sautéed vegetables
  • Taste and adjust flavor as needed. More salt and pepper or cheese if desired

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup vegetable broth
  • 5 tablespoon water divided
  • 1 bundle asparagus trimmed and cut into 1/2 inch pieces
  • 8 ounce cremini mushroom quartered
  • 3 head garlic sliced thin
  • 1 bunch broccolini trimmed and cut into 1/2 inch pieces
  • 1 red bell pepper large, seeds and stems removed, sliced thin
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ cup shallot sliced thinly
  • 2 ½ cup Arborio rice
  • ¾ cup dry white wine
  • ¾ cup vegan parmesan cheese plus more for serving

  Cooking Tools Required

  Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Divide risotto into bowls. Garnish with extra cheese and parsley. Best when fresh, not recommended to be frozen

  Nutrition

  Calories: 265kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 220mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1021IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 3mg

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  New England Clam Chowder

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  Rated 0 out of 5
  Up to 10 servings
  

  New England Clam Chowder

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Hearty and Delicious traditional New England Style Clam Chowder

  New England Clam Chowder quantity

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

  Instructions

  • Brown bacon in large 5 qt stockpot over med-high heat, stirring occasionally so it gets browned evenly. about 3-4 minutes.
  • Add onions, celery, carrot, and bell peppers. Saute for additional 3-4 minutes.
  • Add in thyme, Worcestershire, tabasco, clams. Stir to combine. Add clam juice milk and half and half and turn heat to high.
  • Add potatoes and cook at a high simmer to boil for 10 minutes or until potatoes are soft.
  • Make a slurry with cornstarch and water and stir until thickened, Reduce heat and keep on low heat until ready to serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound Bacon diced
  • 1 cup onion diced
  • 1 1/2 cup celery diced
  • 1/2 cup carrot shredded
  • 3/4 cup red bell pepper diced
  • 2 tablespoon fresh thyme minced, stems removed (use 2 tsp if dried)
  • 26 ounce canned chopped clams for 10 servings - 4 x 6.5 oz cans
  • 8 ounce clam juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon tabasco sauce
  • 64 ounce half and half
  • 64 ounce milk
  • 2 pound baby red potato cubed
  • 1/2 cup corn starch
  • 1/2 cup cold water

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Stock pot or >5 Qt pot, Whisk

  Reheating/Serving Instructions

  reheat in sauce pan until warm 5 minutes

  Nutrition

  Calories: 662kcal | Carbohydrates: 44g | Protein: 21g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 119mg | Sodium: 674mg | Potassium: 1132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2580IU | Vitamin C: 30mg | Calcium: 432mg | Iron: 2mg

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

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