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  Herbed Butternut Squash

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Herbed Butternut Squash

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4.7 out of 5 based on 14 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house.

  Herbed Butternut Squash quantity

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  Ingredients Scale

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

  Instructions

  • Peel and cut squash crosswise into 2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound butternut squash
  • 2 tablespoon extra virgin olive oil
  • 3 teaspoon dry oregano
  • 2 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the microwave.

  Nutrition

  Calories: 129kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 809mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24127IU | Vitamin C: 48mg | Calcium: 123mg | Iron: 2mg

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  Ground Beef and Wild Rice Stuffed Bell Peppers

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

  Ground Beef and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Ground Beef and Wild Rice Stuffed Bell Peppers quantity

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on full power until heated through.

  Nutrition

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

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  One Pan Roasted Herb Chicken and Wild Rice

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  Rated 0 out of 5
  6 servings
  

  One Pan Roasted Herb Chicken and Wild Rice

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreePostpartumPregnancyRefined Sugar Free

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

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

  One Pan Roasted Herb Chicken and Wild Rice quantity

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

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

  Instructions

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

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Chicken Milanese with Arugula Salad

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  Rated 0 out of 5
  4 servings
  

  Chicken Milanese with Arugula Salad

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  Recipe adapted from:

  Maxine Sharf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken cutlet, about 1.3 cups of salad

  Nut FreeRefined Sugar FreeSoy Free

  Indulge in Chicken Milanese Bliss! Crispy perfection meets zesty arugula salad for an explosion of flavor and texture – a culinary delight in every bite!

  This recipe requires 2 baking sheets to fit 2 cutlets on each and bake them at the same time

  Chicken Milanese with Arugula Salad quantity

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

  Instructions

  For the schnitzel:

  • Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
  • Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
  • Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
  • Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
  • Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)

  For the arugula Israeli

  • While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste

  For serving

  • Serve chicken with salad on top and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 4 large chicken breast
  • 1 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup all-purpose flour
  • 4 egg large, beaten
  • 1 cup Panko breadcrumbs
  • 1 cup Italian breadcrumbs
  • 2/3 cup grated parmesan cheese
  • avocado oil cooking spray

  For the arugula salad

  • 5 ounce arugula about 8 cups of arugula
  • 20 cherry tomato slices in half
  • 1/2 cup shaved parmesan cheese
  • 2 lemon juiced, start with 1 a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.

  Nutrition

  Calories: 822kcal | Carbohydrates: 65g | Protein: 74g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 1948mg | Potassium: 1421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 7mg

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  Peanut Butter Strawberry Banana Quesadilla

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Peanut Butter Strawberry Banana Quesadilla

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 whole quesadilla about 3 triangles

  Egg FreeVegetarian

  Delicious strawberry banana quesadillas with creamy peanut butter in every bite. This sweet take on traditional quesadillas is a fun way to get fruits in that tastes like your fav PB&J! Enjoy the perfect breakfast, snack, or even dessert that's great for kids.

  Peanut Butter Strawberry Banana Quesadilla quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large skillet over medium heat and spray the pan with nonstick cooking spray or drizzle with olive oil or coconut oil.
  • Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and add chocolate chips if using. Top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
  • When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut into the quesadilla 3 times to make 6 triangles total.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • avocado oil cooking spray
  • 10 tablespoon creamy peanut butter
  • 10 whole grain tortilla
  • 5 banana sliced
  • 20 whole strawberry sliced
  • 1 teaspoon ground cinnamon

  Optional:

  • 5 tablespoon semi-sweet chocolate chips

  Cooking Tools Required

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

  Nutrition

  Calories: 327kcal | Carbohydrates: 46g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 356mg | Potassium: 360mg | Fiber: 6g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 2mg

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  Unbelievably Moist Turkey Meatloaf

  $0.00 Cooking Fee

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

  Unbelievably Moist Turkey Meatloaf

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces cooked

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

  Diabetes FriendlyHeart HealthyLower CarbNut FreeSoy Free

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

  Unbelievably Moist Turkey Meatloaf quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Lower Fat Creamy Pasta and Broccoli

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Lower Fat Creamy Pasta and Broccoli

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  Recipe adapted from:

  Monika Dabrowski

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 12 oz

  Egg FreeNut FreeSoy FreeVegetarian

  This creamy pasta and broccoli recipe is a kid-friendly vegetarian dish that is lower fat than other creamy pasta dishes! It does not contain any cream, is low in fat, and perfect as a family dinner. Serves 10 as a side dish, and 6-8 as a main vegetarian dish.

  Lower Fat Creamy Pasta and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
  • Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
  • In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
  • To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
  • Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
  • Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.

  Notes

  • Use the florets as well as the stem of the broccoli.
  • Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
  • You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
  • Cooking the broccoli for 5 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
  • Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti. Reserve the water from cooking the pasta to add into the sauce if needed.
  • Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
  • Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
  • Not suitable for freezing.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce fusilli pasta cook per instructions, reserve 1 cups pasta water
  • 32 ounce broccoli
  • 5 clove garlic finely chopped
  • 3 tablespoon butter
  • 2.5 tablespoon all-purpose flour
  • 3.75 cup 2% milk for 10 servings 900 ml
  • 0.75 cup parmesan cheese grated, for 10 servings 100 g
  • 0.75 cup ricotta cheese for 10 servings 70 g
  • 5 tablespoon extra virgin olive oil
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Not suitable for freezing. Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta. Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.

  Nutrition

  Calories: 406kcal | Carbohydrates: 47g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 211mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 902IU | Vitamin C: 82mg | Calcium: 290mg | Iron: 2mg

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  Kid-Friendly Vegan Split Pea Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Kid-Friendly Vegan Split Pea Soup

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  Recipe adapted from:

  Julie | The Simple Veganista

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: About 12 oz

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Kid-Friendly Vegan Split Pea Soup quantity

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  Ingredients Scale

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

  Instructions

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

  Notes

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

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

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

  Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

  Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  Prepare the chicken:

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Make the dressing:

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

  Prepare the salad:

  • Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette. Add the chopped pecans if using.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the marinade:

  • 2 tablespoon avocado oil
  • 6 tablespoon balsamic vinegar more to taste
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 16 ounce strawberry

  Optional:

  • pecan chopped, optional

  Cooking Tools Required

  Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 491kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 635mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg

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  Chicken Teriyaki-Low FODMAP

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Teriyaki-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy FreeEgg FreeGluten FreeLow FODMAPNut 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-Low FODMAP quantity

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  Ingredients Scale

  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 gluten free 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 gluten free 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: 1598mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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  Banana Date Oatmeal Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Banana Date Oatmeal Cookies

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

  Banana Date Oatmeal Cookies quantity

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  16

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  Smores Cookies

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  Rated 0 out of 5
  Up to 10 servings
  

  Smores Cookies

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  Recipe adapted from:

  John Kanell

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Nut FreeVegetarian

  These S'mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!

  https://preppykitchen.com/smores-cookies

  Smores Cookies quantity

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  https://preppykitchen.com/smores-cookies

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  Ingredients Scale

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

  Instructions

  • Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
  • Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
  • Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
  • Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  • Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
  • Refrigerate dough for an hour or more.
  • Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
  • Leave on pan to cool completely.

  Notes

  Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
  These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
  Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup all-purpose flour for 20 cookies use 180g
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon corn starch
  • 3/4 cup semi-sweet chocolate chips
  • 10 tablespoon unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon  pure vanilla extract
  • ¼ teaspoon  Kosher salt
  • 1 cup mini marshmallow marshmallow bit divided
  • 1.5 ounce chocolate bar
  • 4 graham crackers

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper, Stand Mixer, Whisk

  Nutrition

  Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 382IU | Calcium: 46mg | Iron: 3mg

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  Chicken Enchiladas

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  Rated 0 out of 5
  8 servings
  

  Chicken Enchiladas

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  Recipe adapted from:

  Tyler Florence

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg Free

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

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

  Chicken Enchiladas quantity

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

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

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

  For garnish:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Chicken and Vegetable Soup with Cauliflower Rice

  $0.00 Cooking Fee

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

  Chicken and Vegetable Soup with Cauliflower Rice

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  Recipe adapted from:

  Bel Kaptzan

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy Free

  This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.

  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

  Chicken and Vegetable Soup with Cauliflower Rice quantity

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  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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  Ingredients Scale

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

  Instructions

  • Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
  • Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
  • Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
  • Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
  • Serve the cauliflower rice with the soup.
  • Note: When storing, separate cauliflower from the soup.

  Notes

  This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 cup cold water
  • 6 piece bone-in chicken thigh
  • 5 zucchini large dice
  • 4 carrot large dice
  • 14 ounce butternut squash large dice
  • 2 yellow onion large dice
  • 1/2 head green cabbage roughly chopped
  • 1 bunch Italian parsley chopped
  • 15 ounce canned chickpeas drained and rinsed
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • 2 stalk celery
  • 20 ounce frozen riced cauliflower defrosted

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 1105mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9096IU | Vitamin C: 81mg | Calcium: 127mg | Iron: 4mg

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  Freeform Turkey Meatloaves

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  Rated 0 out of 5
  6 servings
  

  Freeform Turkey Meatloaves

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  Recipe adapted from:

  Jennifer Segal

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.

  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

  Freeform Turkey Meatloaves quantity

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  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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

  Instructions

  • Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
  • Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
  • Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
  • In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
  • Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
  • Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the glaze:

  • ⅔ cup ketchup
  • ⅓ cup dark brown sugar packed
  • 1½ tablespoon apple cider vinegar
  • ½ teaspoon Dijon mustard

  For the meatloaf:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion medium, minced
  • 3 clove garlic minced
  • 1¼ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1½ tablespoon Worcestershire sauce
  • 1½ tablespoon Dijon mustard
  • 2 egg large
  • 2 pound 93% lean ground turkey
  • ¾ cup Italian breadcrumbs

  For the garnish:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg

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  Classic Fried Potato Latkes

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  Up to 10 servings
  

  Classic Fried Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  These classic fried potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Classic Fried Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Instructions

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
  • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
  • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
  • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
  • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
  • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound russet potato
  • 1 onion large shredded
  • 3/4 cup matzo meal
  • 2 egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 ½ cup avocado oil for frying

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 440kcal | Carbohydrates: 31g | Protein: 5g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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  Southwestern Black Bean and Corn Salsa

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  Southwestern Black Bean and Corn Salsa

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  Recipe adapted from:

  My TX Kitchen

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This salsa is made with black beans, pan grilled corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!

  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

  Southwestern Black Bean and Corn Salsa quantity

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  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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  Instructions

  • Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
  • Add remaining ingredients to the bowl and mix, adjusting seasonings.
  • Cover and refrigerate for at least 30 minutes to allow flavors to blend.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 ear fresh corn pan grilled and kernels cut from cob, or frozen
  • 30 ounce canned black beans rinsed and drained
  • 2/3 cup red bell pepper diced
  • 2 tablespoon jalapeno pepper diced
  • 1/2 cup red onion diced
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Kosher salt
  • 3 tablespoon fresh cilantro chopped

  Cooking Tools Required

  Cast iron pan

  Reheating/Serving Instructions

  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

  Nutrition

  Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg

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  Vegetable Sushi Roll

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  Up to 10 servings
  

  Vegetable Sushi Roll

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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: 1/2 roll, about 4 pieces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeVeganVegetarian

  This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

  Vegetable Sushi Roll quantity

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  Instructions

  • Cook rice according to package directions.
  • Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
  • To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
  • Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
  • Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
  • When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • plastic wrap for covering rolling mat (optional)
  • 5 sheet nori sheet
  • 1 bunch spinach blanched and squeezed dry into thin strips
  • 5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
  • 2 carrot blanched, then sliced into pencil sized pieces
  • 1 cucumber peeled and sliced into pencil sized pieces
  • 2 teaspoon wasabi

  Optional for serving:

  • pickled ginger
  • soy sauce
  • wasabi

  For the sushi rice:

  • 2 cup medium-grain white rice
  • ½ cup seasoned rice vinegar

  Cooking Tools Required

  9x13 inch glass baking dish, Saucepan with lid

  Reheating/Serving Instructions

  If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

  Nutrition

  Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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  Penne Pasta with Grilled Vegetables and Walnut Pesto

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  Penne Pasta with Grilled Vegetables and Walnut Pesto

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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: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This pasta dish is loaded with grilled fresh vegetables and tossed in a walnut pesto. A great choice for Summer entertaining, as it's delicious at room temperature.

  Penne Pasta with Grilled Vegetables and Walnut Pesto quantity

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  Instructions

  • Coat prepared vegetables with olive oil, then season with salt and pepper. Grill vegetables slices, whole asparagus, and whole tomatoes until desired doneness. Chop into 1-inch pieces and set aside.
  • To make the pesto, wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a medium bowl and mix in the cheeses. Mix in butter if using. If pesto is too thick add a bit more olive oil. Taste and correct for salt.
  • Put the desired amount of pesto in a large bowl (enough to accommodate all the pasta and vegetables, plus room for tossing). Add the cooked pasta, toss thoroughly, adding more pesto to taste. Add diced grilled vegetables, gently toss again. Adjust seasonings. Top with additional parmesan cheese if desired. Serve warm or at room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound penne pasta cooked al-dente
  • 2 each zucchini sliced lengthwise, about 3/8 inch thick
  • 1 each yellow squash sliced lengthwise, about 3/8 inch thick
  • 4 each tomato whole
  • 1 pound asparagus trimmed
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon Kosher salt for pasta water and pasta, more or less to taste

  For the food processor:

  • 1 cup fresh basil firmly packed
  • ¼ cup walnuts chopped
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt more or less to taste
  • 1/3 cup extra virgin olive oil

  Mix in by hand:

  • ¼ cup parmesan cheese grated
  • 2 tablespoon pecorino Romano cheese grated

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium heat until heated through, or in a saute pan over medium heat.

  Nutrition

  Calories: 325kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 114mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg | Phosphorus: 147mg

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  Cooked Shrimp

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  Cooked Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

  Cooked Shrimp quantity

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  Instructions

  • In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

  Nutrition

  Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg

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